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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.
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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.
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.
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