Chicken Fingers
INGREDIENTS
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FOR THE DIPPING SAUCE:
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1½ cups mayonnaise
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¼ cup honey
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2 tbsp. roughly chopped dill
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2 tbsp. fresh lemon juice
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1 tbsp. dry mustard powder
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Kosher salt and freshly ground black pepper, to taste
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FOR THE CHICKEN FINGERS:
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2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips
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1 tbsp. sugar
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1 tbsp. kosher salt
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1 tbsp. freshly ground black pepper
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1½ tsp. garlic powder
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1 tsp. paprika
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1 tsp. dry mustard powder
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1 cup flour
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4 eggs, lightly beaten
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3 cups finely ground fresh breadcrumbs or panko
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Canola oil, for frying
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