Tony's Chicken Tenders with Honey Mustard Sauce (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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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 |
Directions:
1. Preheat oil to 350 degrees F.
2. Cut the chicken breasts into long strips and set aside.
3. Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
4. Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
5. Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
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.
7. Honey Mustard:
8. 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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