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
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Avocado oil and olive oil
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2 lbs boneless, skinless chicken breasts
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3 eggs
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1 cup all-purpose flour
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2 cups
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panko bread crumbs
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1 tsp garlic powder
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1 tbsp nutritional yeast
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1/2 tsp salt
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1/2 tsp pepper
Honey Mustard:
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1/2 cup Dijon mustard
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1/2 cup honey
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2 tbsp light mayonnaise
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Juice from ½ lemon
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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 6-8 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.
