My first instinct was "Mmmmm" and my second instinct was, "Wait a sec, is that potentially gross?"
I am happy to report my first instinct was right, but let me give you a disclaimer: this is one dish that will NEVER look pretty. No chance.
Now's probably a good time to preheat the oven to 400 degrees.
Once the pretzels are sufficiently pulverized, it's time to mix the sauce that will both coat the chicken and serve as a dip.
In a bowl, mix 1/2 cup of Canola oil, 1/2 cup of whole-grain mustard (I didn't have any, so I used brown mustard), 2 tablespoons of dijon mustard, 3 tablespoons of red wine vinegar, 1/4 cup of water and salt and pepper.