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!
Makes about 12 tenders
Avocado oil and olive oil
2 lbs boneless, skinless chicken breasts
1 cup all-purpose flour
panko bread crumbs
1 tsp garlic powder
1 tbsp nutritional yeast
1/2 tsp salt
1/2 tsp pepper
1/2 cup Dijon mustard
1/2 cup honey
2 tbsp light mayonnaise
Juice from ½ lemon
Salt and pepper to taste
Preheat oil over medium-high heat, enough to just coat the bottom of the pan. Cut the chicken breasts into long strips and set them aside.
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.
Dip the chicken strips into the flour first, then the beaten egg, and then dredge them into the seasoned panko.
Lightly fry in the hot oil for 6-8 minutes, until golden brown and remove to a paper towel-lined sheet tray. Serve with honey mustard sauce.
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.