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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 A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

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:
Cut chicken into 1/2 X 2" 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" 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 min. Divide chicken into batches. Place chicken in an even layer in hot oil. Fry turning once for about 3 min on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.

Number Of Servings:
Number Of Servings:
Serves 6
Personal Notes:
Personal Notes:
Add 1/4 tsp cayenne to the flour and use 1 c apply jelly mixed with 1/2 tsp mustard for a new dipping sauce.

 

 

 

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