Chicken Entrees
Chicken Fingers
with Honey Mustard
4 skinless, boneless chicken breasts
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
Cut chicken into 2 inch strips.
For honey mustard sauce,
blend honey and mustard in a small bowl.
Set aside.
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.
Pour 1/4 inch of oil into a large heavy skillet.
Heat over medium-high to 350 degrees F
or until a cube of bread dropped in oil
browns evenly in one minute.
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.
Frozen, skinless chicken strips
are available in most supermarkets.
Not only are they convenient
for the busy cook,
the economy size may be less
expensive than whole breasts.
Variation
Add 1/4 teaspoon cayenne to the flour.
Use 1 cup apple jelly mixed with
1/2 teaspoon mustard for a new dipping sauce.
Make Ahead
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.
Reheat in a 300 degree F oven.
Xpress
Place flour mixture in a resealable plastic bag.
Dip chicken fingers into the milk, then place in bag;
shake all the chicken strips at once to coat.
