Crispy Chicken Fingers

By Addie

“My kids love these tender, moist chicken strips! My husband and I cut up the chicken and add to a lettuce salad with eggs, tomatoes and cheese.And everybody’s happy! Rachel Fizel - Woodbury, Minnesota

Ingredients

• 1 cup all-purpose flour
• 1 cup dry bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon baking powder
• 1 egg
• 1 cup buttermilk
• 1-3/4 pounds boneless skinless chicken breasts, cut into strips
• Oil for deep-fat frying

Preparation

Step 1

1. In a large resealable plastic bag, combine the first six ingredients. In a shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then place in bag; seal and shake
to coat.

2. In an electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until a meat thermometer reads 170°. Drain on paper towels. Yield: 7 servings. Serve with Honey-Mustard Dipping Sauce (recipe below)
....................................

YUMMY HONEY-MUSTARD DIPPING SAUCE:

"This is an awesome blend of mustard with a wonderful hint of honey."

* 1/2 cup mayonnaise
* 2 tablespoons prepared yellow mustard
* 1 tablespoon Dijon mustard
* 3 tablespoons honey
* 1/2 tablespoon lemon juice

Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight. Makes 3/4 cup