HONEY CHICKEN STRIPS RECIPES
TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE RECIPE ...
Fry Tony's Chicken Tenders recipe from Down Home with the Neelys on Food Network, then dunk each panko-crusted bite in homemade honey mustard sauce.
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 3 to 5 servings
Number Of Ingredients 16
Steps:
- 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.
- 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.
HONEY-FRIED CHICKEN STRIPS RECIPE - FOOD.COM
This is a concoction I've come up with, it has a lovely aroma, and is served best over a steaming plate of rice with a veg.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Combine egg white, flour, and honey in a bowl.
- Whisk the ingredients together until thoroughly blended.
- Place the chicken strips in a ziplock baggie or air-tight container with the honey mixture.
- Refrigerate for 1/2-1 hour.
- Heat the margarine in a pan over medium-high heat, until evenly heated.
- Add the chicken strips, and brown lightly on each side, about 2 minutes per side.
- Turn the heat down and continue to saute until the chicken is thoroughly cooked.
- Serve over rice, or mix up a honey-mustard dipping sauce (see recipe #68596).
Nutrition Facts : Calories 150.6, FatContent 5.8, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 122.2, CarbohydrateContent 21.6, FiberContent 0.2, SugarContent 17.5, ProteinContent 4.3
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