Wow! I came up with this party concept, and it was a hit in no time!

Servings: 4 servings

1 pound chicken tenders
1 cup all-purpose flour
2 large eggs
1 tablespoon milk
1 cup breadcrumbs
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Vegetable oil for frying
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons honey

In a shallow dish, combine the flour, garlic powder, onion powder, salt, and pepper.

In another shallow dish, beat the eggs with the milk.

In a third dish, mix the breadcrumbs with the chopped parsley and thyme.

Dip each chicken tender first in the flour mixture, then in the egg mixture, and finally in the breadcrumb mixture, pressing to adhere.

Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.

Fry the chicken tenders in batches, about 3-4 minutes per side, until golden brown and cooked through.

Drain the chicken on paper towels to remove excess oil.

For the honey mustard dip, whisk together the mayonnaise, Dijon mustard, and honey in a small bowl.