Let’s dig in…
Fresh Honey Mustard
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon mayonnaise
1/2 tablespoon lemon juice
Salt and pepper
• Whisk all the ingredients in a small bowl and season with salt and pepper.
The sauce can be held in the refrigerator for 1 week.
Crispy Chicken Tenders & Fresh Honey Mustard Sauce
extra virgin olive oil, to pan fry
1/2 pound boneless, skinless chicken tenders (4-5 strips)
1/4 cup all-purpose flour
1/2 cup panko bread crumbs
1/4 teaspoon garlic powder
1/4 teaspoon lemon-pepper
1/8 teaspoon cayenne
1/4 teaspoon salt
1/8 teaspoon fresh black pepper
Beat the egg in a large bowl and measure the flour into a (gallon-sized) ziplock bag.
Measure the panko crumbs into another ziplock bag and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
Shake the chicken strips in the flour bag to cover, then put them into the beaten egg bowl & toss, and lastly, add them into the seasoned panko bag & shake to coat.
Heat 1-2 tablespoons of oil in a large frying pan
Add several chicken strips & pan fry (4-6 minutes per side, or until golden brown & juices run clear)
Remove to a paper towel lined sheet tray.
Serve with honey mustard sauce & a green salad.
The original recipe called for deep frying. I resisted the urge, but can only imagine how much tastier these tenders are deep fried. Going the “healthier route” with pan-frying in EVOO, the chicken tenders were still very good! The only thing I’d do differently is add a touch more salt…maybe season the beaten egg with salt, instead of the panko crumbs.
I removed the tails, before beginning the battering process. It’s just easier for me to eat them, sans tails!
With a dip into some of the honey mustard sauce, I thought…”Not bad, but not great!”
It needed a different kind of sauce, and maybe it needed to be deep fried 😉
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