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Breaded Chicken Fingers with Honey-Mustard Dipping Sauce

Source of Recipe


The Quick Recipe: The Best Recipe Series






List of Ingredients



• 4 boneless, skinless chicken breast halves
  
• 1/2 cup unbleached all-purpose flour
  
• 2 cups panko (Japanese-style bread crumbs)
  
• 2 large eggs
  
• 1-1/2 tsp plus 1 cup vegetable oil, divided
  
• About 1/2 tsp salt, divided
  
• About 1/2 tsp freshly ground black pepper, divided
  
• .
  
• -- Honey-Mustard Dipping Sauce --
  
• 6 Tbsp honey
  
• 8 Tbsp Dijon mustard
  
• .
  
• Optional: Lemon wedges
  






Instructions



1. Heat oven to 200 degrees (F). Remove whole tenderloin from the back of each chicken breast, then cut breasts on the diagonal into 3/4-inch wide strips.
   
   
2. Pat chicken, including tenderloins, with paper towels. Spread flour and panko on separate plates. Lightly beat eggs with 1-1/2 teaspoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Working with several pieces of chicken at a time, dredge in flour, shake off excess, and coat with egg. Then dredge in panko. Shake off excess and place on a wire rack set over a baking sheet.
   
   
3. Heat remaining 1 cup oil in a heavy-bottomed 12-inch skillet until it reaches 350 degrees (F), about 3 to 4 minutes. The oil will shimmer but should not smoke.
   
   
4. Lay about a third of the chicken gently in the skillet and cook until golden brown and crisp on the first side, about 2 minutes. Using tongs, turn chicken; continue to cook until the second side is deep golden brown and crisp and the chicken is cooked through, about 2 minutes longer. Sprinkle lightly with salt and pepper. Transfer to clean, rimmed baking sheet lined with paper towels and hold in warm oven. Repeat with remaining chicken.
   
   
5. For the sauce, mix the honey and mustard in a small bowl until smooth. Serve on the side of the chicken. Or simply serve the chicken with wedges of lemon.
   
   Makes 4 servings.