Chicken Fingers With Honey Mustard Sauce |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is one of my daughters favorite dinners. Ingredients:
4 (4 ounce) boneless skinless chicken breasts |
1 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup milk |
vegetable oil (for frying) |
1/2 cup honey |
1/4 cup dijon mustard |
Directions:
1. For Honey Mustard sauce, blend honey and mustard in a small bowl. Set aside or refrigerate.
2. Cut chicken into 1/2 x 2 inch strips (or use precut chicken strips). Mix flour, salt and pepper in a resealable plastic bag. Dip chicken in milk. then place in bag. Shake to coat evenly. Place chicken on waxed paper.
3. Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat to 350°F or until a cube of white bread dropped in oil browns evenly in 1 minute or use Deep Fryer.
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.
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