Monday, August 26, 2013

Chicken Fingers with Honey Mustard

A random recipe I found on a card years ago that is definitely a family favorite!

For honey mustard:
1/2c honey
1/4c dijon mustard
Mix together. Set aside to dip in later.

For chicken:
4 skinless, boneless chicken breasts
1c flour
1/2t salt
1/4t pepper
3/4c milk
1c oil for frying
Cut chicken into 1/2 inch by 2 inch strips.
Mix flour, salt and pepper in a shallow dish. Dip chicken into milk then foll 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.
Divide chicken into batches and place 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.

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