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.
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.
Recipe courtesy of The Neelys