Tony's Chicken Tenders With Honey Mustard Sauce

READY IN: 30mins
Recipe by Jenn_Chelle

Got this from Down Home with the Neelys on Food Netwok.

Top Review by Shelby Jo

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.

Ingredients Nutrition

Directions

  1. Preheat oil to 350 degrees F.
  2. Cut the chicken breasts into long strips and set aside.
  3. Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
  4. Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
  5. Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
  6. 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.
  7. 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.

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