Tasty and easy to make. Kids love it and you all will want more!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.

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  • Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.

  • Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.

  • Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.

Cook's Note:

To double the crust on the chicken, dip chicken in bread crumbs 2 times.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

268 calories; 8 g total fat; 79 mg cholesterol; 727 mg sodium. 25.3 g carbohydrates; 22.6 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/13/2018
I like the addition of the honey and Dijon it's like putting a honey mustard dipping sauce on the inside. I cooked up 5 chicken breasts which I flattened to all the same thickness. I wouldn't have had any more egg mixture left for a 6th one..let alone 12. I would double that if making the full batch. Read More
(1)
10 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/13/2018
I like the addition of the honey and Dijon it's like putting a honey mustard dipping sauce on the inside. I cooked up 5 chicken breasts which I flattened to all the same thickness. I wouldn't have had any more egg mixture left for a 6th one..let alone 12. I would double that if making the full batch. Read More
(1)
Rating: 4 stars
01/05/2016
Delish! My family loved it - i suggest using low sodium soy sauce and spicy brown mustard. Will be making this again! Read More
(1)
Rating: 4 stars
04/13/2018
I like the addition of the honey and Dijon it's like putting a honey mustard dipping sauce on the inside. I cooked up 5 chicken breasts which I flattened to all the same thickness. I wouldn't have had any more egg mixture left for a 6th one..let alone 12. I would double that if making the full batch. Read More
(1)
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Rating: 5 stars
04/30/2016
Delish! Great recipe Read More
Rating: 5 stars
11/22/2015
Easy and delicious. Read More
Rating: 5 stars
09/28/2015
I cut the recipe to two servings using one package of Costco's organic boneless skinless chicken breasts cut horizontally. I started to run out of the mixture to dip the chicken in so if you want to double dip I'd suggest doubling that part---or at least half again as much. We really liked the flavor of the breading because I did fry it in coconut oil and then rather than use lemon for serving we used a little drizzle of coconut white balsamic vinegar (yum) on top. We have some leftovers that will become a sandwich tomorrow night for our dinner. Thank you for a very welcome change for our dinner tonight! Read More
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Rating: 5 stars
10/16/2015
These were crispy flavorful and perfect with some sweet/sour red cabbage! I used wild turkey breast pounded out flat. Made homemade breadcrumbs from old pretzel rolls in the freezer. Perfect! Read More
Rating: 4 stars
11/18/2018
I'll make this again but probably will try a spicy brown mustard instead... Read More
Rating: 4 stars
06/07/2019
I thought this was quite good. I made pork schnitzel before but prefer chicken. I left off the salt and lemon wedges. Read More