Neely's Crispy Panko Chicken Tenders and Honey Mustard Sauce

• peanut oil, for frying
• lbs boneless skinless chicken breasts↗2 2
• eggs↗3 3
• cup all-purpose flour↗1 1
• cups panko breadcrumbs↗2 2
• teaspoon garlic powder↗1 1
• teaspoon lemon-pepper seasoning1 1
• teaspoon cayenne↗1⁄2 1⁄2
• teaspoon salt↗1⁄2 1⁄2
• teaspoon pepper↗1⁄2 1⁄2
• Honey Mustard↗
• cup Dijon mustard↗1⁄2 1⁄2
• cup honey↗1⁄2 1⁄2
• tablespoons mayonnaise↗2 2
• tablespoon lemon juice↗1 1
• salt and pepper

Step-by-step instructions

1. 1

   Cut the chicken breasts into long strips and set aside.

2. 2

   Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.

3. 3

   Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.

4. 4

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

5. 5

   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.

6. 6

   1/2 cup Dijon mustard

7. 7

   1/2 cup honey

8. 8

   2 tablespoons mayonnaise

9. 9

   1 tablespoons lemon juice

10. 10

    Salt and pepper.

11. 11

    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.