Wednesday, July 13, 2011

Chicken Fingers with Honey Mustard

Chicken Fingers with Honey Mustard 

Ingredients:  4 skinless, boneless chicken breast  (4 ounces each)

1 Cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 Cup milk

1 Cup vegetable oil for frying

Honey Mustard:

1/2 Cup honey

1/4 Cup Mustard

Serves 6.

* Cut the chicken into 1/2 x 2 inch 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 inch oil in 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 crisp.    Drain on paper towels.  Serve with sauce.

* Variation*   Add 1/4 teaspoon cayenne to the flour and use 1 cup apple jelly mixed with 1/2  teaspoon mustard for a new dipping sauce.  

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