Name: Tony's Chicken Tenders with Honey Mustard Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 3 to 5 servings
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; 1/2 cup Dijon mustard; 1/2 cup honey; 2 tablespoons mayonnaise; 1 tablespoons lemon juice; Salt and pepper

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.

Tony's Chicken Tenders with Honey Mustard Sauce

Honey Mustard Chicken Tenders (03:54)

How to Dredge Cutlets (01:07)

How to Deep Fry (02:41)

Honey Mustard:

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Honey Mustard:

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