Chicken Strips

I guess my unintentional evil plan is working.  If a person quits cooking dinners, eventually other people in the family will step up.  Logan decided to cook dinner tonight.  Luckily we had all the ingredients and he did an awesome job.  He wouldn't even let me help with the dredging of the chicken.  He wanted to do all the steps by himself.  They turned out very tasty.  He made homemade, baked french fries to go with his chicken strips.  We also didn't make the honey mustard sauce and just had barbecue sauce.

https://www.foodnetwork.com/recipes/patrick-and-gina-neely/tonys-chicken-tenders-with-honey-mustard-sauce-recipe-1951195

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

Honey Mustard:

1/2 cup Dijon mustard

1/2 cup honey

2 tablespoons mayonnaise

1 tablespoons lemon juice

Salt and pepper

Directions

Preheat oil to 350 degrees F.

1. Cut the chicken breasts into long strips and set aside.
2. Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
3. Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
4. Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
5. 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.

Honey Mustard:

1. 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.