- 6
Ingredients
- 4 skinless, boneless chicken breasts (4 oz. each)
- 1 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3/4 c. milk
- 1 c. veggie oil for frying
Preparation
Step 1
Make Ahead:
Prepare honey mustard one day ahead
Fry the chicken fingers one day ahead. Wrap in foil, reheat in a 300 degree oven.
1. Cut: chicken into 1/2 x 2-in. 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 in. of oil into a large heavy skillet. Heat over medium-high heat to 350 degrees or until a cube of white 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.