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Ingredients

Honey Mustard:
1/2 cup dijon mustard
2 tablespoons yellow mustard
1/2 cup honey
1/3 cup mayo
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
Popcorn Chicken
2 pounds boneless, skinless chicken tenders or breasts
1 1/2 cups flour
2 eggs
1/2 cup buttermilk
2 1/2 cups breading (i.e. panko, breadcrumbs, cornflakes, tortilla or potato chips, crackers)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon lemon pepper
1 teaspoon black pepper
1/2 teaspoon salt
peanut oil for frying

Instructions

1. Mix ingredients for honey mustard in a small bowl and refrigerate until ready to use.
2. Mix breading of choice with garlic powder, onion powder, lemon pepper, pepper, and salt; pour into pie plate. 3. Pour flour into a separate pie plate and whisk eggs and buttermilk in a small bowl.
3. Cut chicken into bite-size pieces and dip first into flour, then egg/milk, then breading and place on parchment lined tray.
4. Fill a large saucepan or deep fryer with a few inches of oil and heat to medium high. Fry chicken in batches for 1 to 2 minutes per side until done through. I like to test by cutting the largest piece to make sure it is completely cooked. Remove to paper towel lined plate to absorb excess oil.
5. Serve immediately with honey mustard.