Ingredients for Neely's Crispy Panko Chicken Tenders And Honey Mustard Sauce
- Enough peanut oil to fill a large skillet about 1 inch deep
- Boneless Skinless Chicken Breasts
- Eggs
- All Purpose Flour
- Panko Breadcrumbs
- 1 tsp garlic powder
- Lemon Pepper Seasoning
- ¼ tsp cayenne pepper
- ½ tsp salt (plus ¼ tsp for sauce)
- ¼ tsp black pepper (plus ¼ tsp for sauce)
- ½ cup Dijon mustard
- ½ cup honey
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- Salt And Pepper
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How to Make Neely's Crispy Panko Chicken Tenders And Honey Mustard Sauce
- Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch thick strips and set aside.
- Beat 3 large eggs in a shallow bowl.
- In a separate shallow dish, place 1 ½ cups all-purpose flour.
- In a pie plate or shallow bowl, combine 2 cups panko bread crumbs with 1 tsp garlic powder, ½ tsp lemon pepper, ¼ tsp cayenne pepper, ½ tsp salt, and ¼ tsp black pepper.
- Dredge each chicken strip in the flour, then dip in the beaten eggs, and finally coat thoroughly in the seasoned panko.
- Heat about 1 inch of peanut oil in a large skillet over medium-high heat (approximately 350°F).
- Fry chicken tenders in batches for 6-8 minutes, turning occasionally, until golden brown and cooked through.
- Remove chicken tenders from skillet and place on a wire rack or paper towel-lined plate to drain excess oil.
- **Make the Honey Mustard Sauce:** In a small bowl, whisk together ½ cup Dijon mustard, ½ cup honey, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Serve chicken tenders immediately with honey mustard sauce for dipping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
209g
Fat
24g
Carbs
45g
