Tony's Chicken Tenders with Honey Mustard Sauce

These chicken tenders were so fresh and light with the panko bread crumbs...and the honey mustard was perfect! I cooked these for my family for the Superbowl game and they were WONDERFUL! One thing I need to remember for the next time I prepare this dish is to make the sauce first. Before I was able to make the sauce, much of the chicken was eaten up!

Tony's Chicken Tenders with Honey Mustard Sauce

Yield: 3 to 5 servings

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

Instructions:

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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