Chicken Fingers with Honey Mustard Sauce
This chicken fingers with honey mustard sauce recipe will surely hit at your game night for the boys and will work wonders as a mid-afternoon snack for the kiddies as well. The cold leftovers can be served in pita breads with tomato, lettuce and honey mustard sauce for your own brown-bag lunch!
Makes 6 Servings
4 (4 oz ea) chicken breast, skinless and boneless
1 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
3/4 cup milk
vegetable oil
honey mustard sauce
Cut chicken into 1/2 x 2-in strips. Mix flour, salt and pepper. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper.
In a heavy skillet, heat around 1/4 inch of oil to 350 F or until a cube of white bread dropped in oil browns evenly in one minute. Cook chicken in batches, layering evenly in hot oil. Fry, turning once, for about 3 minutes or until golden brown.
Drain chicken fingers on paper towels and serve with honey mustard sauce.
TIPS:
1) For easier coating, place flour mixture in a resealable plastic bag, dip chicken into milk, then place in bag and shake plastic bag to coat chicken strips.
2) Chicken fingers can be fried up to one day ahead. Wrap in foil and reheat in a 300 F oven.
3) Vary the recipe by adding 1/4 tsp of cayenne to the flour and using apple-mustard for dipping sauce.
Appetizer Recipes in The CookMobile Archive:
Shallot Toasts with Creme Fraiche and Smoked Salmon
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