Tony’s Chicken Tenders with Honey Mustard Sauce

2013-10-05
  • Yield : 3 to 5 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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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
  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 2 tablespoons mayonnaise
  • 1 tablespoons lemon juice
  • Salt and pepper

Method

Step 1

Preheat oil to 350 degrees F.

Step 2

Cut the chicken breasts into long strips and set aside.

Step 3

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

Step 4

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

Step 5

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

Step 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.

Step 7

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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