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
• 1/2 cup Dijon mustard
• 1/2 cup honey
• 2 tablespoons mayonnaise
• 1 tablespoons lemon juice
• Salt and pepper

Instructions

1. Watch how to make this recipe.
2. Preheat oil to 350 degrees F.
3. Cut the chicken breasts into long strips and set aside.
4. Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
5. Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
6. Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
7. 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.
8. 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.