Tony's Chicken Tenders With Honey Mustard Sauce

Ingredients

• peanut oil, for frying
• 2 lbs boneless skinless chicken tenders
• 3 eggs
• 1 cup all-purpose flour
• 2 cups panko
• 1 teaspoon garlic powder
• 1 teaspoon lemon-pepper seasoning
• 1/2 teaspoon cayenne
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup Dijon mustard
• 1/2 cup honey
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• salt and pepper (to taste)

Directions

1. 1

   Preheat oil to 350 degrees F.

2. 2

   Cut the chicken breasts into long strips and set aside.

3. 3

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

4. 4

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

5. 5

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

6. 6

   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.

7. 7

   For the honey mustard dressing, mix the last five ingredients together in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.