Mustard-Crusted Chicken Tenders with Sour Cream-Honey-Lemon Dip

Something a little different to serve at your next gathering.


Spice mixture:

3 tablespoons dry mustard powder

1 tablespoon granulated garlic

1 tablespoon salt

1 cup Panko bread crumbs


2/3 cup flour

2 eggs. lightly beaten 

Vegetable oil for frying

14 chicken tenders

Dipping sauce:

1/3 cup honey

1/4 cup lemon juice

3 tablespoons sour cream


Preheat oven to 200 degrees F.  Line a baking tray with paper towels.

Make spice mixture:  In a medium bowl, mix together mustard, garlic, salt and bread crumbs.  Place flour in a small bowl, and eggs in another.

Heat about 1" vegetable oil in a large soup pot.  Triple dip the tenders - first in flour, then in eggs, then in mustard mixture.  Fry in a single layer until a deep golden brown, turning once.  Remove to paper towel-lined pan and keep warm in oven.  Repeat for second batch.

Mix together sour cream, honey and lemon in a small bowl for dipping.  Serves about 7 as an appetizer.