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Welcome To Ask Sweetpea.com Tony's Chicken Tenders with Honey Mustard Sauce 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 Directions Preheat oil to 350 degrees F. 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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