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Chicken Fingers with Honey Mustard Recipe

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This recipe for Chicken Fingers with Honey Mustard, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 10, 2006


Chicken Fingers:
4 skinless, boneless chicken breasts (4 ounces each)
1 cup all-purpose flour
1/2 teaspoon salt teaspoon pepper
3/4 cup milk
1 cup vegetable oil for frying

Honey Mustard:
l/2 cup honey
1/4 cup Dijon mustard

Cut chicken into 1/2 x 2-inch strips. For honey mustard sauce, blend honey and mustard in a small bowl. Set aside.
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.
Divide chicken into i 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.




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