Chicken Fingers with Honey Mustard

By marmar

Ingredients

• HONEY MUSTARD:
• 4 skinless, boneless chicken breasts
• 1 cup all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3/4 cup milk
• 1 cup vegetable oil for frying
• 1/2 cup honey
• 1/4 cup dijon mustard

Details

Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

Cut chicken into 1/2" x 2" 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.

Pour 1/4" 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 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 crsip. Drain on paper towels. Serve with sauce.