Ingredients
-
2
-
3
-
1
-
2
-
1
-
1
-
1
-
1/2
-
1/2
-
-
-
-
-
-
Directions
Crispy Chicken Tenders With Honey Mustard Sauce, I saw this recipe on the Neely’s and have adapted it to fit our tastes. Note: I’ve tried cutting the honey mustard sauce in half because I thought it would be too much, and it was just barely enough. I would recommend making the full amount because it will keep in the fridge for a week. Enjoy!!, Wow, my husband LOVED this. I should be crowned…maybe Homecoming Mama?
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Steps
|
1
Done
|
Cut Chicken Into Long Strips. Set Aside. |
|
2
Done
|
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. |
|
3
Done
|
Place Panko Breadcrumbs in Another Shallow Bowl and Season With Garlic Powder, Lemon Pepper, Cayenne, Salt and Pepper. Mix Well. |
|
4
Done
|
Dip the Chicken Strips in the Flour, Then the Beaten Egg, Then Dredge Into Seasoned Panko. |
|
5
Done
|
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. |
|
6
Done
|
Remove to Drain on Paper Towels. Sprinkle With Additional Salt and Pepper Once Out of the Fryer. Serve With Honey Mustard Sauce. |
|
7
Done
|
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. |
