CRISPY CHICKEN TENDERS
This recipe is a family favorite and I get everyone helping at various “stations”. I use a combo of olive oil and avocado oil so my oil will cook at a higher temperature without burning. Panko breading helps keep these strips nice and crispy! Nutritional yeast gives a salty and almost cheesy taste with tons of extra vitamins!
Ingredients
Makes about 12 tenders
Avocado oil and olive oil
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups Panko bread crumbs
1 teaspoon garlic powder
1 tbsp nutritional yeast
1/2 teaspoon salt
1/2 teaspoon pepper
Honey Mustard:
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons light mayonnaise
Juice from ½ lemon
Salt and pepper to taste
Instructions
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Preheat oil over medium high heat, enough to just coat the bottom of the pan. Cut the chicken breasts into long strips and set aside.
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Beat the 3 eggs in a separate bowl and measure the flour into another separate dish. Measure the Panko bread crumbs into a pie plate or shallow bowl and season with garlic powder, nutritional yeast, salt and pepper.
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Dip the chicken strips into the flour first, then the beaten egg, and then dredge them into the seasoned panko.
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Lightly fry in the hot 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:
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.