Neely's Crispy Panko Chicken Tenders and Honey Mustard Sauce

Step 1

Cut the chicken breasts into long strips and set aside.

Step 2

Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.

Step 3

Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.

Step 4

Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.

Step 5

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.

Step 6

Honey Mustard:

Step 7

1/2 cup Dijon mustard

Step 8

1/2 cup honey

Step 9

2 tablespoons mayonnaise

Step 10

1 tablespoons lemon juice

Step 11

Salt and pepper.

Step 12

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.