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.

Ingredients

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

Directions

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 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.

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.