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Chicken Fingers with Honey Mustard
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Brief Description
Fried chicken fingers served with honey mustard.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Fry a double batch of chicken fingers; serve the cold leftovers in pita bread with lettuce, tomato and honey mustard for lunch the next day.
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Posted By: MarySue
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Posted On: May 26, 2020
Number of Servings:
Ingredients:
- 4 - skinless, boneless chicken breasts (4 oz. each) OR 16 oz. chicken strips
- 1 cups - all-purpose flour
- 1/2 teaspoons - salt
- 1/4 teaspoons - pepper
- 3/4 cups - milk
- 1 cups - vegetable oil for frying
- 1/2 cups - honey
- 1/4 cups - Dijon mustard
Directions:
Make Ahead: Prepare 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 and wrap in foil; reheat in a 300 degrees F oven.
To Prepare:
Cut chicken into 1/2-inch by 2-inch strips. For honey mustard sauce, blend honey and mustard in a small bowl. Set aside.
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. (OR Place flour mixture in a resealable plastic bag; dip chicken fingers into milk, then place in bag and shake until chicken strips are coated.)
Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat to 350 degrees F or until a cube of white bread dropped in oil browns evenly in 1 minute.
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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