CHICKEN FINGERS WITH HONEY MUSTARD

By Jaxson

Ingredients

• HONEY MUSTARD SAUCE:
• 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

Preparation

Step 1

CUT CHICKEN INTO STRIPS. FOR HONEY MUSTARD SAUCE, BLEND HONEY AND MUSTARD IN A SMALL BOWL AND SET ASIDE.

MIX FLOUR, SALT, PEPPER IN A SHALLOW BOWL. DIP CHICKEN IN MILK. ROLL IN FLOUR MIXTURE TO COAT WELL. PLACE CHICKEN ON WAXED PAPER.

POUR 1/3 INCH OF OIL INTO A LARGE HEAVY SKILLET. HEAT OVER MEDIUM HIGH HEAT TO 350 OR UNTIL A CUBE OF WHITE BREAD DROPPED IN THE OIL BROWNS EVENLY IN ONE MINUTE.

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.