This is a great recipe for parties. The Superbowl, New Years, birthdays and just having friends and family over. The chicken fingers can be made up to one day ahead of time and stored in the refrig.
4 skinless boneless chicken breasts - 4 ounces each at least
1 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk (can use non-dairy)
1 cup vegetable oil - use for frying
Honey Mustard Dip - make this ahead of time - 1 to 2 days so flavors have time to blend.
1/2 cup honey
1/4 cup Dijon mustard
Blend in a small bowl, store covered in refrigerator.
-
Cut chicken into 1/2 x 2 inch strips -use a kitchen shears
-
Mix in a shallow bowl the flour, salt and pepper. Dip the chicken in the milk then roll in the flour mixture. Coat well. Place chicken on a sheet of waxed paper.
-
Pour 1/4 inch of oil into a large heavy skillet. Heat over medium high heat (about 350 degrees or until a cube of bread dropped in oil browns evenly in 1 minutes.
-
Divide chicken into batches. There should be enough room in the pan so they do not touch. Place chicken in hot oil, fry turning only once, for about 3 minutes for each side until golden brown and crisp. Drain on paper towls. Serve with the honey mustard sauce.
Found this recipe at Traditional American Recipes.