So these are Jacob’s new favorite. And they might be mine too! The brine made the chicken delicious! Moist and flavorful. I almost left out the cumin, but I’m glad I didn’t. I marinaded for maybe 20 ish hours, washed off the marinade, and patted the chicken dry.
I didn’t have enough panko, so I added some flour to the breading. I also almost doubled the spices. I could have put even more cayenne. I wanted to use my deep fryer, but I only had a little more than a cup of oil, so I used my 12 inch skillet. The oil came up halfway to two-thirds of the way up the chicken. I tried to get the oil temp up to 350, but my thermometer wasn’t agreeing with me. I kept the oil between medium and medium high, and the chicken tenders browned beautifully and cooked properly in 6-7 minutes.
The honey mustard sauce was a great complement to the chicken. A little thin, but I probably could have fixed that with more mayo.
- 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 (I seasoned the flour and the eggs as well)
- Honey Mustard, recipe follows
Preheat oil to 350 degrees F.
Cut the chicken breasts into long strips and set aside.
Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
Measure the panko 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 egg and then dredge them into the seasoned panko.
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.
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoons lemon juice
- Salt and pepper
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.