Chicken Fingers with Honey Mustard

By C Moose

Ingredients

• 4 skinless, boneless chicken breasts
• 1 cup flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3/4 cup milk
• 1 cup oil for frying
• Honey Mustard
• 1/2 cup honey
• 1/4 cup dijon mustard

Preparation

Step 1

1. Cut chicken into 1/2 X 2 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 oil into a large heavy skillet. Heat over medium high heat to 350F or until a cube of 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.