Serves: 4
Total Calories: 1,155
Mix together all sauce ingredients and chill. The sauce will keep in the refrigerator for 3–4 days.
Cut each breast into 1-inch diagonal pieces and gently pound to 1?2-inch thickness. Pat dry and season with salt and pepper. Coat the chicken strips with fl our and dip into the beaten eggs. Finally, thoroughly coat with panko.
In a large, heavy skillet, heat the oil over medium-high heat. Add chicken strips in batches and fry until golden brown, about 2–4 minutes on each side. Drain on paper towels and serve with the sauce.
This Love Me Tenders with Honey Mustard Sauce recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.
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