Crispy Chicken Tenders With Honey Mustard Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I saw this recipe on the Neely's and have adapted it to fit our tastes. Note: I've tried cutting the honey mustard sauce in half because I thought it would be too much, and it was just barely enough. I would recommend making the full amount because it will keep in the fridge for a week. Enjoy!! Ingredients:
2 lbs boneless skinless chicken breasts |
3 eggs, beaten |
1 cup flour |
2 cups panko breadcrumbs |
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 |
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. Cut chicken into long strips. Set aside.
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. Place panko breadcrumbs in another shallow bowl and season with garlic powder, lemon pepper, cayenne, salt and pepper. Mix well.
4. Dip the chicken strips in the flour, then the beaten egg, then dredge into seasoned panko.
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. Remove to drain on paper towels. Sprinkle with additional salt and pepper once out of the fryer. Serve with honey mustard sauce.
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.
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