"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Chicken- Chicken Fingers with Honey Mustard Recipe
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This recipe for Chicken- Chicken Fingers with Honey Mustard, by Pam Hicks, is from Bodell Bistro From the Ol' Green Pot,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 skinless, boneless chicken breast 1 C flour 1/2 t salt 1/4 t pepper 3/4 C milk 1 C vegetable oil for frying
Honey Mustard: 1/2 C honey 1/4 C Dijon mustard
Prepare the honey mustard 1 or 2 days ahead of time so the flavors have time to blend. Fry the chicken fingers up to 1 day ahead. Wrap in foil. Reheat in 300º oven.
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. Place chicken in 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.
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