Step 1

Preheat oil to 350 degrees F.

Step 2

Cut the chicken breasts into long strips and set aside.

Step 3

Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.

Step 4

Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.

Step 5

Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.

Step 6

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.

Step 7

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.