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 bread crumbs.

Fry in the hot oil for 6 to 8 minutes, until golden brown, or until the internal temperature has reached 165° F. Remove to a cooling rack sheet tray. Serve with Honey Mustard sauce.

Air Fried:

Preheat air fryer at 400° F. (200°C.)

Place the chicken tenders in the preheated basket.

Spray the chicken tenders with cooking oil.

Air Fry for 10 minutes, 5 minutes per side.

After the first 5 minutes, flip them over and spray them again with cooking spray. Continue air frying for another 5 minutes or until the internal temperature reaches 165° F.

Serve with the honey mustard sauce or your favorite 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.

Easy Chicken Tacos

Pan Fried Pork Chops Easy

Fried Chicken Livers