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1
Preheat oven to 350 degrees F.
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2
Rinse the chicken and pat dry with paper towels.
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3
Remove the legs, thighs and wings from and reserve for the Round 2 Recipe, Oven Baked Fried Chicken.
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4
Remove the chicken breasts from the bone and discard the skin.
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5
Cut each breast into 10 strips.
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6
Whisk the egg and 2 tablespoons water in a bowl and set aside.
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7
Mix the flour, poultry seasoning and salt and pepper, to taste, in a resealable plastic bag.
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8
Add the chicken strips and toss to coat, set aside.
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9
Put the bread crumbs in a shallow dish or pie plate.
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10
Remove the chicken from the bag and shake off the excess flour.
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11
Coat the chicken in the egg, than dredge in the panko bread crumbs.
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12
Arrange the strips in a single layer, on a baking sheet, allowing space in between each strip.
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13
Bake for 15 to 20 minutes, until chicken is golden brown and cooked through.
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14
For the Sweet Mustard sauce:
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15
In a small bowl, combine the mustard, mayonnaise and the brown sugar.
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16
Mix until sugar dissolves completely.
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17
Warm the tortillas in a microwave for 30 seconds to make them pliable.
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18
Lay a tortilla flat onto a work surface.
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19
Place about 5 chicken strips onto the tortilla.
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20
Drizzle with the sweet mustard sauce and top with cheese, lettuce and pickle.
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21
Roll up the tortilla and put on a serving platter.
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22
Repeat with remaining ingredients and serve.
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23
Use the leftover chicken from this recipe to make Oven Baked Fried Chicken.
