Thursday, April 4, 2019

Chicken Fingers with Honey Mustard

Prepare the honey mustard a day or two ahead of time so the flavors have time to blend together. Lunch is easy the second day, if you have leftovers. Just serve cold in a pita bread with lettuce tomato and honey mustard. Or reheat by wrapping them in foil and baking in a 300F oven until heated through. Serves 6 Total Time: 35 minutes


4 skinless boneless chicken breasts
1 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk
1 cup vegetable oil

Honey Mustard:
1/2 cup honey
1/2 cup Dijon mustard


Cut chicken into 1/2x2-inch strips. In a small bowl blend together the honey and mustard, set aside.
Pour 1/4” of oil into a heavy skillet. Mix four, salt and pepper in a resealable plastic bag. Dip chicken in milk then place in bag; shake to coat. Heat over med/high heat to 350F or until a cube of white bread browns evenly in 1 minute. Divide chicken into batches and fry in the hot oil, turning once; about 3 minutes on each side or until golden brown and crispy. Drain on a paper towel and serve with honey mustard sauce. Yum Yum!

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