Ingredients

Peanut oil, for frying
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Honey Mustard, recipe follows

Directions

Preheat oil to 350 degrees F.

Cut the chicken breasts into long strips and set aside.

Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.

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

Dip the chicken strips into the flour, the beaten egg and then dredge them into the
seasoned panko.

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.

Ingredients

Honey Mustard:
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise

1 tablespoons lemon juice
Salt and pepper

Directions

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.