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Ingredients
| peanut oil (for frying) |
| chicken breasts: 2 lbs |
| eggs: 3 |
| all-purpose flour (unsifted): 1 cup |
| panko bread crumbs: 2 cups |
| garlic powder: 1 tsp |
| lemon pepper seasoning: 1 tsp |
| cayenne pepper: 1/2 tsp |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| Dijon mustard: 1/2 cup |
| honey: 1/2 cup |
| regular mayonnaise: 2 Tbl |
| lemon juice: 1 Tbl |
| salt |
| black pepper |
Tony's Chicken Tenders With Honey Mustard Sauce
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Chicken:.
- 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.