Chicken Fingers with Honey Mustard

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

Tips:
Preapre 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 a 300°F oven.

Variation
Add 1/4 teaspoon cayenne to the flour and use 1 cup apple jelly mised wiht 1/2 teaspoon mustard for a new dipping sauce.

Place flour mixture in a resealable plastic bag. Dip chicken fingers into the milk then place in bag; shake all the chiken strips at once to coat.

Lunch is a snap the following day if you fry a double batch of chicken fingers. Serve the cold leftovers in pita breads with lettuce, tomato and honey mustard.

Good served with:


Back to recipe page
Back to main page