Chicken Fingers with Honey Mustard
Frozen skinless, boneless chicken strips are available in most supermarkets. Not only are they convenient for the busy cook, the economy-size bags may be less expensive than whole breasts.
4 skinless, boneless chicken breasts (4 ounces each)
1 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
3/4 cup milk
1 cup vegetable oil for frying
1/2 cup honey
1/4 cup Dijon Mustard
Cut chicken into 1/2 x 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 heat to 350 F 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 sauce.
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. Lunch is a snap the following day if you fry a double-batch of chicken fingers. Serve the cold leftovers in pita breads with lettuce, tomato and honey mustard.