500 grams Chicken Breast Meat , diced
2 Eggs
2 cups All Purpose Flour
2 cups Panko Breadcrumbs , (Japanese Breadcrumbs)
1 teaspoon Garlic Powder
1 teaspoon Lemon-Pepper
1 teaspoon Cayenne Pepper
1 teaspoon Dijon Mustard
2 tablespoons Honey
3/4 cup Mayonnaise , homemade or store bought
Dash of Lemon Juice

1 Heat oil to medium high heat.
2 Beat the eggs in a separate bowl and measure the flour into another separate dish.
3 Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
4 Dip the chicken strips into the flour, the beaten egg and then cover them in the seasoned panko.
5 Fry in the hot oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with honey mustard sauce.
6 For the honey-mustard dip, mix all the remaining ingredients in a small bowl and season with salt and pepper.

Read more: RECIPE: Easy Christmas yogurt panna cotta with spiced orange compote
Read more: RECIPE: Make this quick walnut mushroom soup
Read more: RECIPE: Rich and decadent chocolate hazelnut tart
Read more: RECIPE: Make delicious maple syrup spare ribs for Christmas