Tony's Chicken Tenders with Honey Mustard Sauce

1. Preheat oil to 350 degrees F.
2. Cut the chicken breasts into long strips and set aside.
3. Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
4. Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
5. Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
6. 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:

1. 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.