Ingredients

2 large eggs
3 tablespoons honey
3 tablespoons Dijon mustard
2 1/2 tablespoons soy sauce
1 tablespoon crushed garlic
3 cups bread crumbs, or as needed
1 teaspoon salt
1 teaspoon ground black pepper
vegetable oil, for frying
12 boneless chicken breast halves, pounded very thin
1 lemon, cut into wedges

Directions

Whisk together the honey, eggs, soy sauce, Dijon mustard, and garlic in a bowl. Set aside.

In a separate shallow bowl, combine the salt, breadcrumbs, and pepper. Set aside.

In a heavy skillet, heat 1/2-1 inch of vegetable oil at 350 degrees F.

Place the chicken slices into the egg mixture, kneading until fully coated. Then, press the chicken into the breadcrumbs until coated evenly.

Working in batches, carefully set the chicken into the hot oil using tongs, cooking for 3-4 minutes per side, until browned on the outside and no longer pink.

Drain on paper towels and serve with lemon wedges.