Chicken fingers with honey mustard sauce

Ingredients:

Chicken

• 1 kg of skinless and boneless chicken breasts
• 3 eggs
• 1 cup premium flour
• 2 cups panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon lemon pepper
• 0.5 tsp cayenne pepper
• 0.5 tsp salt
• 0.5 tsp black pepper
• Peanut oil, for frying

Honey mustard

• 0.5 cup Dijon mustard
• 0.5 cups honey
• 2 tablespoons mayonnaise
• 1 tbsp lemon juice

Preparation:

1. Heat oil to 175°C.
2. Cut the chicken breasts into long strips and set aside. Beat 3 eggs in a bowl. Place the flour in another bowl.
3. Pour in panko breadcrumbs Place the chicken strips in a pie dish or shallow bowl and toss with garlic powder, lemon pepper, cayenne pepper, salt, and black pepper. Dredge the chicken strips in flour, then dip them in beaten egg, and finally coat them in breadcrumbs.
4. Fry in hot peanut oil for 6-8 minutes until golden brown, then transfer to a paper towel-lined baking sheet. Serve the chicken fingers with honey-mustard sauce.
   
   Honey mustard:
   
   Combine all ingredients in a small bowl, season with salt and pepper to taste. The sauce can be refrigerated for up to 1 week.