Pretzel Crusted Chicken w/ Cheddar Mustard Sauce and corn, tomato and onion salad

I don't know what it is about Rachael Ray recipes. Sometimes I can make them and they turn out perfectly fine and other times they are a complete disaster.

Lemon Chicken - disaster
Hot Pepper Steak and Smashed Potatoes - disaster
Pretzel Chicken with Cheddar Mustard Sauce - 1 for 2

This time, it was a disaster. But, considering I know what I did wrong I figured it was worth a blog anyway. However, this is the picture I'm associating with the meal. But don't let it deter you or anything.

Pretzel Crusted Chicken w/ Cheddar Mustard Sauce
 Source: Rachael Ray

Ingredients:
1 package chicken tenders (RR says 3 boneless, skinless chicken breasts)
5 oz. salted pretzels
1 tbs. thyme
1 tbs. black pepper
1 tbs. paprika
2 eggs
vegetable oil
2 tbs. unsalted butter
2 tbs. flour
2 cups milk
2 cups shredded cheddar cheese
2 tbs. spicy brown mustard
1/4 cup parsley

Directions: (Here is where I'm making the changes)
1. Put the pretzels in a zip lock bag and crush them with a mallet. (Or use a food processor)
2. Transfer the pretzels to a shallow dish and season with thyme, black pepper and paprika. In another dish, crack two eggs and mix together.
3. Preheat a large skillet with vegetable oil over medium high heat. Preheat the oven to 450. Dip the chicken into the egg mixture and then the pretzels to coat.
4. Cook for 3-5 minutes on each side in the skillet, or until the pretzel coating is brown.
5. Transfer the chicken to a sheet pan and stick in the oven. Cook for 10-15 minutes or until cooked through.
6. In a large (and by large I mean 3 or 4 times the size you think you need) saucepan, melt the butter. Add the flour and whisk to combine. Let cook for 1 minute and then add the milk, whisking the entire time. Turn down the heat to medium low. Wait patiently for the milk to bubble. No, I'm serious, really wait patiently. If you have the heat up too high the milk will skip the bubbling part and instead will foam and rise and make a gigantic freaking mess all over your kitchen. So, patiently wait for the milk to bubble.
7. Once its bubbling nicely, add in the cheese and mustard and stir with a wooden spoon. Season with salt and pepper and remove from the heat. Its going to be gooey, fair warning.
8. Once the chicken is done, serve with the cheddar mustard sauce.

Corn, Tomato and Sweet Onion Salad
Adapted From: allrecipes.com

Ingredients:
1 can sweet corn
2 thick slices tomato, diced
2 thin slices sweet onion, diced
1 big squeeze lime juice
2 hearty shakes cilantro
salt and pepper to taste

Directions:
Remember how I said that I'm horrendous at measuring? So obviously the recipe above shows that. I have no idea what the measurements are honestly, but that was my best description.

1. Mix onions, corn and tomato together. Add lime juice, cilantro, salt and pepper. Stick in the fridge for 10 minutes or until chilled.