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"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 FINGERS With Honey Mustard Recipe

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This recipe for CHICKEN FINGERS With Honey Mustard is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
1. Cut chicken into 1/2 x 2inch 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:
6

 

 

 

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