¼teaspooncayenne pepper(optional, if you want some spice)
canola oil for frying
For the Honey Mustard Dip:
3tablespoonsmayonnaise
1 ½tablespoonyellow mustard
1tablespoondijon mustard
1tablespoonhoney
¼teaspoonsalt
¼teaspoonpepper
Instructions
For the Chicken bites, make the seasoned bread crumbs. Combine Panko, lemon pepper, garlic powder, ground black pepper, salt, and cayenne pepper (if using) in a bowl. Set aside.
Prepare 2 other bowls. Put the APF on the first bowl and milk on the second bowl. Begin the assembly line process and coat each piece of chicken with flour, then milk, then the seasoned bread crumbs.
Heat about 2 inches of canola oil in a large pan over medium heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if necessary, until golden brown and cooked through. Be careful not to overcrowd the pan. Drain on paper towel.
For the honey mustard dip, combine mayonnaise, yellow mustard, dijon mustard, honey, salt, and pepper in a bowl. Whisk until smooth.
Notes
When making this it's ok to use eggs (as binder) too, but I do prefer milk. It does it's purpose (bread crumbs stick well) plus, I can only get the amount I need. No more leftover eggs!