Ingredients:

  • 1 lb Perdue chicken breast, cut into strips
  • 1 cup buttermilk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 ½ cups panko breadcrumbs
  • ½ cup all-purpose flour
  • 1 large egg
  • ½ cup mayonnaise
  • ¼ cup honey
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar

Instructions:

  1. In a mixing bowl, combine buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper. Add chicken strips to the marinade, cover and refrigerate for 30 minutes.
  2. Set up three shallow dishes: one with flour, the second with a beaten egg, and the third with panko breadcrumbs.
  3. Remove chicken from the marinade, letting excess drip off. Dredge each strip in flour, dip into the egg wash, and coat with panko breadcrumbs.
  4. In a large skillet, heat about ½ inch of oil over medium-high heat until it reaches 350°F.
  5. Carefully place chicken strips in the hot oil, cooking in batches for 3-4 minutes on each side until golden brown and cooked through.
  6. Use a wire rack to drain fried chicken strips and serve warm with honey mustard dipping sauce.