"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chicken Fingers with Honey Mustard Recipe

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This recipe for Chicken Fingers with Honey Mustard, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Martinez - Public Works - Traffic
Added: Sunday, March 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless, boneless chicken breasts (4 oz each)
1 c all-purpose flour
1/2 tsp salt
1/4 tsp pepper
3/4 c milk
1 c vegetable oil for frying

Honey Mustard:
1/2 c honey
1/4 c Dijon mustard

Directions:
Directions:
You may prepare the honey mustard 1 or 2 days ahead of time by blending honey and mustard in a small bowl and refrigerating so the flavors have time to blend. Cut chicken 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. Place chicken on waxed paper. Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat to 350F or until a cube of white bread dropped in oil browns evenly in 1 minute. Fry chicken in small batches, turning once; about 3 minutes on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Variation: Add 1/4 teaspoon cayenne to the flour and use 1 cup apple jelly mixed with 1/2 teaspoon mustard for a different dipping sauce.

 

 

 

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