Mitzi's Chicken Fingers

By Cubby

Ingredients

• FOR THE DIPPING SAUCE:
• INGREDIENTS
• 1 1/2 cups mayonnaise
• 1/4 cup honey
• 2 tbsp. roughly chopped dill
• 2 tbsp. fresh lemon juice
• 1 tbsp. dry mustard powder
• Kosher salt and freshly ground black pepper, to taste
• FOR THE CHICKEN FINGERS:
• 2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips
• 1 tbsp. sugar
• 1 tbsp. kosher salt
• 1 tbsp. freshly ground black pepper
• 1 1/2 tsp. garlic powder
• 1 tsp. paprika
• 1 tsp. dry mustard powder
• 1 cup flour
• 4 eggs, lightly beaten
• 3 cups finely ground fresh breadcrumbs or panko
• Canola oil, for frying

Details

Servings 6

Preparation

Step 1

1. Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside.

2. Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2″ into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.