Preheat oven to 400°F (200°C).

Pat the chicken pieces completely dry with paper towels.

Place the pretzel twists in a food processor and pulse until you have a fine crumb. Alternatively, place them in a large zip-top bag and crush them with a rolling pin.

In a shallow dish, whisk together the crushed pretzels, flour, Parmesan cheese, brown sugar, garlic powder, onion powder, paprika, salt, and pepper.

In another shallow dish, whisk together the eggs and milk.

Dredge each chicken piece in the flour mixture, then dip it in the egg wash, and finally coat it thoroughly with the pretzel mixture, pressing the crumbs onto the chicken to ensure they adhere well.

Lightly grease a baking sheet with vegetable oil.

Arrange the coated chicken pieces on the prepared baking sheet in a single layer, making sure they aren't overcrowded.

Bake for 15-20 minutes, or until the chicken is cooked through and the pretzel coating is golden brown and crispy. Internal temperature should reach 165°F (74°C).

Serve immediately with your favorite dipping sauce.