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Tony's Chicken Tenders with Honey Mustard Sauce

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 3 to 5 servings
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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

Honey Mustard:

1/2 cup Dijon mustard

1/2 cup honey

2 tablespoons mayonnaise

1 tablespoons lemon juice

Salt and pepper

Directions

  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.

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