In a shallow bowl, whisk together the eggs, water and hot sauce.
In a second shallow bowl, mix pretzel crumbs, thyme and pepper.
Dip chicken fingers in pretzels, then in eggs, then in pretzels again. For best results, coat the chicken early in the day and let sit in the refrigerator all day. This really helps the breading stay on when frying.
Fry chicken in 1 1/2″ of hot oil in a medium-sized skillet. Cook 5 minutes on the first side, 3-4 minutes on the second side.
Serve the chicken with any dipping sauces that you like. We really like ranch dressing or a cheese sauce.
