Chicken Tenders with Honey Mustard Dipping Sauce


Prep: 20 mins | Cook: 15 mins | Yield: 4-6 servings


Ingredients 

Chicken Tenders:994486_321498214694985_821077346700429863_n copy

  • 2 lbs. boneless chicken tenders
  • 3 extra-large eggs
  • 1 cup all-purpose flour
  • 2 cups panko bread crumbs
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepperScreen Shot 2014-08-15 at 5.05.04 PM
  • ½ teaspoon salt
  • Vegetable oil for frying

Honey Mustard Sauce: 

  • ½ cup Dijon mustard
  • ¼ cup honey
  • 1 tablespoon mayonnaise
  • 1 tablespoons lemon juice
  • 1 tablespoon sriracha sauce
  • black pepper to taste

Directions

Pour the oil into a dutch oven, halfway full and preheat to 350º F. Cut the chicken into long strips, rinse and pat dry and set aside.

Beat the eggs in a small bowl. Put the flour in a separate medium bowl. In another bowl, mix together the panko, garlic powder, chili powder, cayenne pepper, dried oregano, black pepper and salt. Dip the chicken strips into the flour, the beaten eggs and then dredge them into the seasoned panko bread crumbs. Fry in the hot oil for 2 to 4 minutes, or until golden brown, and remove to a paper towel lined sheet tray. Repeat the process until finished. Serve hot with honey mustard sauce.

To make the Honey Mustard Sauce: Mix all the ingredients in a small bowl and season with pepper.

Note: I’ve also fried some Tilapia fillets using the same breading and just like the chicken, they were crunchy and yummy!

screen-shot-2017-02-09-at-7-23-18-pm

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