Neely'S Crispy Panko Chicken Tenders And Honey Mustard Sauce

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

1. Cut the chicken breasts into long strips and set aside.
2. Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
3. Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
4. Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
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. Honey Mustard:
7. 1/2 cup Dijon mustard
8. 1/2 cup honey
9. 2 tablespoons mayonnaise
10. 1 tablespoons lemon juice
11. Salt and pepper.
12. 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.

peanut oil, chicken breasts, eggs, flour, breadcrumbs, garlic, lemonpepper seasoning, cayenne, salt, pepper, honey, dijon mustard, honey, mayonnaise, lemon juice, salt

Taken from www.food.com/recipe/neelys-crispy-panko-chicken-tenders-and-honey-mustard-sauce-296469 (may not work)