Tony's Chicken Tenders with Honey Mustard Sauce

Ingredients

• 0.5 teaspoon cayenne 
• 0.5 cup dijon mustard 
• 3  eggs 
• 1 cup flour all-purpose
• 1 teaspoon garlic powder 
• 0.5 cup honey 
• 1 tablespoons juice of lemon 
• 1 teaspoon lemon-pepper 
• 2 tablespoons mayonnaise 
• 2 cups panko bread crumbs 
• 5 servings vegetable oil; peanut oil preferred for frying
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 
• 5 servings salt and pepper 
• 2 pounds chicken breasts boneless skinless

Equipment

• bowl
• paper towels

Directions

1. Watch how to make this recipe.
2. Preheat oil to 350 degrees F.
3. Cut the chicken breasts into long strips and set aside.
4. Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
5. Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
6. Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
7. Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray.
8. Serve with Honey Mustard sauce.
9. 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.