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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 D.C.A.A.A. Decatur Tx. Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



4 skinless, boneless chicken breasts (4-ounces each)
1 cup of all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup milk
1 cup vegetable oil for frying

Honey Mustard
1/2 cup Honey
1/4 cup Dijon Mustard

1. Cut chicken into 1/2 x 2-inch strips. For honey mustard sauce,
blend honey and mustard in a small . Set aside.
2. 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.
3. Pour 1/4 inch of oil into a large, heavy skillet. Heat over medium
high heat to 350 degrees or until a cube of white bread dropped
in oil browns evenly in one minute.
4. Divide chicken into 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.

Number Of Servings:
Number Of Servings:




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