Recipe courtesy of Gina Neely and Pat Neely
Episode: Pass It On
Total:
30 min
Active:
15 min
Yield:
3 to 5 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
3 to 5 servings
Level:
Easy

Ingredients

Honey Mustard:

Directions

Watch how to make this recipe.

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.

Honey Mustard:

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.

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