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

  • 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


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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