Chicken Fingers with Honey Mustard

Makes a great appetizer.

4 Skinless, boneless chicken breasts (4 ozs. each)
1 C All-purpose flour
1/2 tsp Salt
1/4 tsp Pepper
3/4 C Milk
1 C Vegetable oil for frying

1. Cut chicken into 1/2 x 2-inch strips. For honey mustard sauce, blend honey and mustard in a small bowl. 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° F. or until a cube of white bread dropped in oil browns evenly in 1 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.

Honey Mustard:

1/2 C Honey
1/4 C Dijon mustard

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