Neely's Crispy Panko Chicken Tenders and Honey Mustard Sauce

"Panko makes these tenders crispy and delicious, not heavy. The dressing is creamy and awesome."
 
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Ready In:
30mins
Ingredients:
15
Serves:
3-5
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ingredients

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directions

  • 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.

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Reviews

  1. These were super crunchy, but a little bland. The kids liked them.
     
  2. This is the best chicken tenders with excellent sauce I have ever made my hubby requests this meal at least twice a month. Missing the boat if you pass this recipe up.
     
  3. Great for adults and kids! I left the cayenne out because DD doesn't like spice. I doubled the mayo by mistake, and it still turned out good. Definately a keeper.
     
  4. Originally I was gonna cut this recipe in half for 2 of us, but then decided to follow the ingredients 'almost' faithfully, but did use just 2 large chicken breasts (which amounted to 1 lb of chicken)! Then, I made another little twist, coating the chicken strips, then repeating the procedure a 2nd time for a generously thick coating! Turned out great for us & we thank you for sharing the recipe! [Made & reviewed for 1 of the chefs I adopted in the current Pick A Chef]
     
  5. I made these tenders last week - they were excellent.
     
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