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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.”
READY IN:
30mins
SERVES:
3-5
UNITS:
US

Ingredients Nutrition

Directions

  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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