Crispy Chicken Tenders With Honey Mustard Sauce

Ingredients

• 2 lbs boneless skinless chicken breasts
• 3 eggs, beaten
• 1 cup flour
• 2 cups panko
• 1 teaspoon garlic powder
• 1 teaspoon lemon pepper seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• peanut oil, for frying

honey mustard sauce

• 1/2 cup Dijon mustard
• 1/3 cup honey (Original recipes calls for 1/2 cup...but that's too sweet for us!)
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• salt and pepper, to taste

Directions

1. 1

   Cut chicken into long strips. Set aside.

2. 2

   Place beaten eggs in a shallow bowl. Place flour in another shallow bowl (I like to season flour with 1/2 teaspoon salt, pepper, and cayenne for extra flavor).

3. 3

   Place panko breadcrumbs in another shallow bowl and season with garlic powder, lemon pepper, cayenne, salt and pepper. Mix well.

4. 4

   Dip the chicken strips in the flour, then the beaten egg, then dredge into seasoned panko.

5. 5

   Fry chicken in batches in deep fryer preheated to 350 degrees for about 6-8 minutes. The chicken should be cooked through and golden brown.

6. 6

   Remove to drain on paper towels. Sprinkle with additional salt and pepper once out of the fryer. Serve with honey mustard sauce.

7. 7

   To make the honey mustard sauce: Mix together the mustard, honey, mayo, lemon juice and season with salt and pepper to taste. Will keep in fridge up to a week.