Neely's Crispy Panko Chicken Tenders and Honey Mustard Sauce
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
3-5
ingredients
- peanut oil, for frying
- 2 lbs boneless skinless chicken breasts
- 3 eggs
- 1 cup all-purpose flour
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon lemon-pepper seasoning
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
-
Honey Mustard
- 1⁄2 cup Dijon mustard
- 1⁄2 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- salt and pepper
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
-
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]