Chicken Fingers with Honey Mustard Recipe

  • 4 skinless, boneless chicken breasts
  • 1 cup 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
Prepare the honey mustard 1-2 days ahead of time so the flavors have time to blend. Cut chicken strips into 1/2 X 2 inch strips. Mix flour, salt, and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat to 350° or until a cube of white bread dropped in oil browns evenly in 1 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 Honey Mustard. Serves 6.
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