Prep 15 mins
Cook 15 mins
Got this from Down Home with the Neelys on Food Netwok.
Make and share this Tony's Chicken Tenders With Honey Mustard Sauce recipe from Food.com.
- peanut oil, for frying
- 2 lbs boneless skinless chicken tenders
- 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
- 1⁄2 cup Dijon mustard
- 1⁄2 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- salt and pepper (to taste)
- Preheat oil to 350 degrees F.
- Cut the chicken breasts into long strips and set aside.
- Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
- Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
- Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
- 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.
- 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.
These were great! I had never used peanut oil or panko before -- both great additions to my pantry! It's amazing how much of a difference it makes in what kind of oil you use. The honey mustard sauce was really great too. Thanks so much for sharing!! Made for Pick-A-Chef Fall 2009.
I have made this many times using both canola and peanut oil. Can't tell the difference. Best chicken tenders I've had, and the honey mustard is amazing. I cut down the panko to 1.5 cups which is still ample, and almost double up on all the spices. At 360 they cook in about 6 min so be sure not to overfry (which I have done a few times). Definitely a keeper!
These are the best chicken tenders I've made. The kids like them better than ones bought in a restaurant. I haven't tried the honey mustard yet, but plan on trying it next time. I was going to post this recipe, but saw it was already posted. Thanks for saving me the trouble!