Chicken Fingers with Honey Mustard

By ghinman

Ingredients

• 4 skinless, boneless chicken breasts (4 oz. each)
• 1 cup of all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3/4 cup of milk
• 1 cup vegetable oil for frying
• HONEY MUSTARD
• 1/2 cup of honey
• 1/4 cup of Dijon mustard

Details

Servings 6

Preparation

Step 1

Cut chicken into 1/2 X 2 inch strips. For honey mustard sauce, blend the honey and mustard in a small bowl and 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.

Pour 1/4 inch 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.

Divide the chicken into batches. Place the 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.