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Neely's Crispy Panko Chicken Tenders and Honey Mustard Sauce

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“Panko makes these tenders crispy and delicious, not heavy. The dressing is creamy and awesome.”

Ingredients Nutrition


  1. Cut the chicken breasts into long strips and set aside.
  2. Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
  3. Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
  4. Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
  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.
  6. Honey Mustard:
  7. 1/2 cup Dijon mustard
  8. 1/2 cup honey
  9. 2 tablespoons mayonnaise
  10. 1 tablespoons lemon juice
  11. Salt and pepper.
  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.

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