Ingredients
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2 lbs boneless skinless chicken breasts
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3 eggs, beaten
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1 cup flour
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2 cups panko breadcrumbs
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1 teaspoon garlic powder
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1 teaspoon lemon pepper seasoning
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1 teaspoon cayenne pepper
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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peanut oil, for frying
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1/2 cup Dijon mustard
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1/3 cup honey (Original recipes calls for 1/2 cup...but that's too sweet for us!)
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2 tablespoons mayonnaise
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1 tablespoon lemon juice
Instructions
- Cut chicken into long strips. Set aside.
- Place beaten eggs in a shallow bowl. Place flour in another shallow bowl (I like to season flour with 1/2 teaspoon salt, pepper, and cayenne for extra flavor).
- Place panko breadcrumbs in another shallow bowl and season with garlic powder, lemon pepper, cayenne, salt and pepper. Mix well.
- Dip the chicken strips in the flour, then the beaten egg, then dredge into seasoned panko.
- Fry chicken in batches in deep fryer preheated to 350 degrees for about 6-8 minutes. The chicken should be cooked through and golden brown.
- Remove to drain on paper towels. Sprinkle with additional salt and pepper once out of the fryer. Serve with honey mustard sauce.
- To make the honey mustard sauce: Mix together the mustard, honey, mayo, lemon juice and season with salt and pepper to taste. Will keep in fridge up to a week.