Neely's Crispy Panko Chicken Tenders And Honey Mustard Sauce

Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins

Ingredients

• Servings: 3


• peanut oil, for frying


• 2 lbs boneless skinless chicken breasts


• 3 eggs


• 1 cup all-purpose flour


• 2 cups panko breadcrumbs


• 1 teaspoon garlic powder


• 1 teaspoon lemon-pepper seasoning


• 1/2 teaspoon cayenne


• 1/2 teaspoon salt


• 1/2 teaspoon pepper


• 1/2 cup dijon mustard


• 1/2 cup honey


• 2 tablespoons mayonnaise


• 1 tablespoon lemon juice


• salt and pepper

Recipe

• 1 cut the chicken breasts into long strips and set aside.


• 2 beat the 3 eggs in a separate bowl and measure the flour into another separate dish.


• 3 measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.


• 4 dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.


• 5 fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. serve with honey mustard sauce.


• 6 honey mustard:


• 7 1/2 cup dijon mustard


• 8 1/2 cup honey


• 9 2 tablespoons mayonnaise


• 10 1 tablespoons lemon juice


• 11 salt and pepper.


• 12 mix all the ingredients in a small bowl and season with salt and pepper. the sauce can be held in the refrigerator for 1 week.