In a small bowl, whisk together mayonnaise, Dijon mustard, and maple syrup. Season with salt and pepper. Refrigerate until needed.
Cut each chicken breast lengthwise into 4-5 pieces. Season with salt and pepper.
Place panko crumbs, peanuts, and cayenne pepper in a food processor and process until finely ground. Pour into a shallow bowl or pie pan.
Place flour in another shallow bowl or pie pan. Season generously with salt and pepper.
Place eggs in a shallow bowl.
Coat each chicken piece in flour, dip in eggs, and then coat in peanut mixture, pressing to coat well. Place strips on a baking sheet.
Preheat oven to 350 degrees.
Pour 1-2 inches oil in a Dutch oven and heat oil to 375 degrees.
Working in batches, fry strips until golden brown, about 3 minutes on each side. Place on baking sheet.
Bake chicken strips for 10 to 15 minutes, or until cooked through.
Serve with dipping sauce.
