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    Tony's Chicken Tenders with Honey Mustar

    Source of Recipe

    Recipe courtesy The Neelys

    List of Ingredients

    Peanut oil, for frying
    2 pounds boneless, skinless chicken breasts
    3 eggs
    1 cup all-purpose flour
    2 cups panko bread crumbs
    1 teaspoon garlic powder
    1 teaspoon lemon-pepper
    1/2 teaspoon cayenne
    1/2 teaspoon salt
    1/2 teaspoon pepper
    Honey Mustard, recipe follows


    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.

    Honey Mustard:
    1/2 cup Dijon mustard
    1/2 cup honey
    2 tablespoons mayonnaise
    1 tablespoons lemon juice
    Salt and pepper

    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.




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