Chicken Fingers with Honey Mustard
|Categories:||Chicken, Quick & Easy, Poultry Appetizers|
|1/4 c||dijon mustard|
|4||chicken breasts, boneless and skinless (4 oz each)|
|1 c||oil for frying|
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DirectionsMix honey and Dijon ahead of time. Making it a couple of days in advance will allow the flavors to mix and enhance.Cut chicken into 1/2" x 2" strips.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" 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 with 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.