I always make these for my grandchildren when they come to visit. They are picky eaters but they love these,or maybe it's the Honey mustard Sauce? The panko bread crumbs give them a nice crispy texture.
1Preheat oil to 350 degrees F.
cut the chicken breasts into long srips and set aside.
Beat the three eggs in a separate bowl and measure flour into another separate dish'
Measure the panko crumbs into a pie plate or shallow bowl and season with garlic powder,lemon pepper,cayenne, salt and pepper.
dip the chicken strips into the flour, the beaten eggs,and then dredge then into the seasoned panko.
Fry in the hot peanut oil for 6-8 minutes until golden brown and remove to a paper towel lined sheet tray. Serve with honey Mustard sauce.
Cream gravy is optional but I like to have both.
1/2 cup dijon Mustard
1/2 cup honey
2 Tablespoons mayonnaise
1 Tablespoon lemon juice
salt and pepper
3Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.