Recipe

Ingredients

CHICKEN TENDERS: 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 Sauce

HONEY MUSTARD SAUCE: 1/2 cup Dijon mustard; 1/2 cup honey; 2 tablespoons mayonnaise; 1 tablespoons lemon juice; Salt and pepper

DIRECTIONS: 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.