Chicken Fingers With Honey Mustard (Check My Homepage)
* 4 skinless, boneless chicken breasts (4 ounces each) * all-purpose flour * salt * pepper * milk * vegetable oil * honey * Dijon mustard
To make chicken fingers with honey mustard prepare the honey mustard 1 or 2 days ahead of time so the flavors have time to blend. Fry the chicken fingers up to 1 day ahead. Wrap in foil. Heat in a 300 degree oven.
Honey Mustard Sauce Recipe
Next cut chicken into 2 inch strips. For honey mustard sauce blend honey and mustard in a small bowl. Set aside.
Now mix 1 cup of all purpose flour, 1/2 a teaspoon of salt, and 1/4 a teaspoon of pepper in a shallow bowl. Pour 3/4 of milk and dip the chicken fingers into the milk. Roll in flour mixture to coat well. Place the chicken fingers on waxed paper.
Then pour 1/4 inch 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.
Finally divide the chicken fingers into batches. Place the chicken fingers 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 honey mustard sauce. Now you know how to make chicken fingers with honey mustard.