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CHICKEN FINGERS WITH HONEY MUSTARD




Source of Recipe


Submitted by: V. Nelson






Recipe Introduction


Make Ahead: Prepare the honey mustard 1 or 2 days ahead of time so the flavors have time to blend. Fry the chicken fingers up to 1 day ahead. Wrap in foil. Reheat in in a 300F oven.





List of Ingredients



• 4 skinless, boneless chicken breasts (4 ounces each)
  
• 1 cup all-purpose flour
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 3/4 cup milk
  
• 1 cup vegetable oil for frying
  
• Honey Mustard: 1/2 cup honey
  
• 1/4 cup Dijon mustard
  






Instructions



1. Cut chicken into 1/2x2-inch strips. For honey mustard sauce, blend honey and mustard in a small bowl. Set aside.
   
2. Mix flour, salt and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper.
   
3. Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat to 350F or until a cube of white bread dropped in oil browns evenly in 1 minute.
   
4. Divide chicken into batches. Place chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.