Ingredients
-
-
2
-
3
-
1
-
2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
2
-
1
-
Directions
Tony’s Chicken Tenders With Honey Mustard Sauce, Got this from Down Home with the Neelys on Food Netwok , 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 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
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Steps
|
1
Done
|
Preheat Oil to 350 Degrees F. |
|
2
Done
|
Cut the Chicken Breasts Into Long Strips and Set Aside. |
|
3
Done
|
Beat the 3 Eggs in a Separate Bowl and Measure the Flour Into Another Separate Dish. |
|
4
Done
|
Measure the Panko Into a Pie Plate or Shallow Bowl and Season With Garlic Powder, Lemon-Pepper, Cayenne, Salt and Pepper. |
|
5
Done
|
Dip the Chicken Strips Into the Flour, the Beaten Egg and Then Dredge Them Into the Seasoned Panko. |
|
6
Done
|
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
Done
|
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. |
