Busters Recipes

Chicken Fingers with Honey Mustard
 
4 skinless, boneless chicken breasts ( 4 oz each )  ( I used the precut
chicken tenders )
1 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
3/4 milk
1 cup vegetable oil for frying
 
Honey Mustard
 
1/2 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 350º or until a cube of white bread dropped in oil browns
evenly in 1 minute.
 
Divide chicken into batches. Place chicken in an even layer in hot oil.
Fry, turning once, for about 3 minutes or until golden brown and crisp.
Drain on paper towels. Serve with sauce.

< Prev		Next >