Place the pretzels in a food processor and pulse until they become coarse crumbs. If you do not have one, crush them inside a zip-top bag using a rolling pin.

Place flour in one bowl. Beat the eggs with milk in another bowl. Add the crushed pretzels to the third bowl. This setup makes coating the chicken quick and neat.

Pat the chicken breasts dry with paper towels. Sprinkle garlic powder, onion powder, paprika, salt and pepper over both sides for extra flavor before breading.

Dip each chicken breast into the flour first. Next, coat it in the egg mixture. Finally, press it into the crushed pretzels until fully covered.

Heat olive oil in a large skillet over medium heat. Cook the chicken for about five minutes per side until golden. Finish baking at 375°F for 10 minutes if needed.

While the chicken cooks, melt butter in a small saucepan over medium heat. Stir in the flour and whisk for one minute to create a smooth base.

Slowly pour in the milk while whisking constantly. Cook until the sauce thickens. Add both mustards, garlic powder and shredded cheddar cheese. Stir until smooth.

Taste the sauce before serving. Add a little salt or black pepper if needed. The sauce should be creamy with a gentle mustard flavor.

Let the cooked chicken rest for five minutes before serving. Resting helps the juices stay inside, making every bite tender and moist.

Place the crispy chicken on serving plates. Spoon the warm mustard-cheddar sauce over the top or serve it on the side for dipping.