4 jumbo chicken tenderloins (about 10-12 ounces total)
1/2 cup mustard powder
1 teaspoon chopped flat-leaf Italian parsley
1/2 cup cooked and chopped bacon
2 cups panko breadcrumbs
1 cup canola oil
1/2 cup mayonnaise
2 teaspoons fresh squeezed lemon juice
1 teaspoon chopped garlic
4 bacon strips, cooked and roughly chopped
Roll chicken tenderloins in mustard powder. Combine chopped parsley, cooked bacon and panko in a separate bowl. In a third bowl, beat eggs with 3 tablespoons water.
Dredge the chicken in the egg wash, covering the chicken completely. Remove it from the egg wash, allow any excess liquid to drip off, and roll the chicken in panko mix until completely covered. Remove and place in refrigerator until ready to cook.
When ready to cook, heat 1 cup oil in a saucepan over medium heat and cook both sides of chicken until chicken is cooked through, about 2–3 minutes each side (internal temperature of 160°F). Cut chicken into 1/2-inch pieces and serve with bacon aioli.
bacon recipe source: Food Republic (@foodrepublic), December 13, 2013; adapted from Small Bites Big Flavor: Simple, Savory, and Sophisticated Recipes for Entertaining by Eric Levine (Lyons Press, 2013)