Tony's Chicken Tenders With Honey Mustard Sauce

"Got this from Down Home with the Neelys on Food Netwok."
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Ready In:




  • 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.

Questions & Replies

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  1. 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.
  2. 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!
  3. 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!
  4. This is a great recipe. The first time I made it was after I saw it on the show. I really think that the key to great fried chicken is using peanut oil. It makes all the difference in the world. The recipe for the Honey Mustard Sauce is also a keeper.



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