Quick Recipes and Easy

Chicken Fingers with Honey Mustard

This is a fantastic dish to make ahead of time, if you’re going away for an evening just have the kids wrap the chicken fingers in foil and reheat at 300 F. Your kids can make fruit kabob’s as a side dish also. You can make the honey mustard 2 days ahead to let the flavors blend whenever you make this dish. Chicken finger leftovers are fantastic served cold on pita bread with lettuce, tomato, and honey mustard.

Shopping list: boneless, skinless, chicken breasts – Dijon mustard

On hand: milk, flour, honey, salt, pepper, oil,

For the chicken;
4 skinless, boneless, chicken breasts- thawed
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 Dijon mustard

1. Cut chicken into 1/2 x 2-inch strips. For honey mustard sauce, blend honey and mustard in a small bowl. Set aside.
2. 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.
3. Pour 1/4 in of oil into a large heavy skillet. Heat over medium-high heat to 350 F or until a cube of white bread dropped in oil browns evenly in 1 minute.
4. 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.

Serves 6

Express tips:
Stainless steel salad tongs are very handy to use to fry the chicken. The chicken will fry simpler if it isn’t very thick. Place the flour mixture in a resealable plastic bag. Dip chicken fingers into the milk, place in the bag and shake all the chicken strips at once to coat.

Paige Landes gives you fantastic free recipes and cooking tips on her cooking blog mydeliciouskitchen.wordpress.com mydeliciouskitchen.wordpress.com

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