Preheat the oven to 425* F. Lightly spray or coat a metal sheet pan with oil and place it inside the pre-heating oven.
Salt the chicken tenderloins with 2 teaspoons of the salt and the black pepper.
Add the crushed GF pretzels, almond flour, tapioca flour and ½ teaspoon of salt to a large bowl.
Dredge the chicken tenderloins in the beaten egg letting any excess drip off. Place the chicken into the bowl with pretzels and coat the chicken entirely in the breading. Set the coated chicken aside on a plate.
Once all of the chicken has been coated, remove the hot baking sheet from the oven and place each onto the sheet pan.
Bake the chicken for 25 minutes or until the internal temperature is 165*F, flipping halfway through.
While the chicken bakes, add the mayonnaise, dijon mustard, and honey to a bowl and stir to combine to make the honey mustard dipping sauce.
Serve chicken tenders with the honey mustard for dipping.