Neely's Crispy Panko Chicken Tenders and Honey Mustard Sauce

Total Time
Prep 15 mins
Cook 15 mins

Panko makes these tenders crispy and delicious, not heavy. The dressing is creamy and awesome.

Ingredients Nutrition


  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.
Most Helpful

These were super crunchy, but a little bland. The kids liked them.

nmj April 18, 2008

Great for adults and kids! I left the cayenne out because DD doesn't like spice. I doubled the mayo by mistake, and it still turned out good. Definately a keeper.

Scrivener1 November 26, 2011

Originally I was gonna cut this recipe in half for 2 of us, but then decided to follow the ingredients 'almost' faithfully, but did use just 2 large chicken breasts (which amounted to 1 lb of chicken)! Then, I made another little twist, coating the chicken strips, then repeating the procedure a 2nd time for a generously thick coating! Turned out great for us & we thank you for sharing the recipe! [Made & reviewed for 1 of the chefs I adopted in the current Pick A Chef]

Sydney Mike March 31, 2010