Neely'S Crispy Panko Chicken Tenders And Honey Mustard Sauce - cooking recipe

Ingredients

peanut oil, for frying
2 lbs boneless skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Honey Mustard
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoon lemon juice
salt and pepper

Preparation

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:
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoons lemon juice
Salt and pepper.
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.