Step by step

Method

5 steps

1. 1

   Stir the mayonnaise, honey, mustard, garlic powder, paprika, salt, and pepper. Divide it in half: one portion is for the raw chicken and the other is for dipping. Chill the dipping portion.

2. 2

   Slice the chicken diagonally into ½-inch strips. Toss it with the marinade portion and refrigerate for at least 30 minutes or overnight.

3. 3

   Heat the oven to 400°F and set wire racks over a lined baking sheet. Roll each marinated strip in panko without wiping off the coating, then place the strips on the racks.

4. 4

   Bake for about 30 minutes, turning once if the bottoms are pale, until the crumbs are golden and the chicken reaches 165°F. Discard the marinade that touched the raw chicken.

5. 5

   Serve warm with the reserved honey mustard. For a skillet version, fry the strips in ½ inch of oil over medium-high for 2–3 minutes per side.