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Chicken Fingers with Honey Mustard Dip

© Allison Huller McAlister

On the menu for this week, we're featuring Chicken Fingers with Honey Mustard Dip. Since my daughter loves chicken nuggets so much, I thought I'd try this recipe. In fact, we all enjoy chicken nuggets, but we only seem to eat them at fast food places or at restaurants; I don't make them at home. Well, I figured I ought to, so I tried out this recipe. It was pretty good, but I think I'd rather get my chicken fingers from Applebee's or Chick-Fil-A. I'd have to give this one three stars.

Have a good week and good eating!
Allison

Chicken Fingers w/ Honey Mustard Dip

Makes 6 servings

Ingredients:
4 boneless, skinless chicken breasts (1 lb.)
1 cup all-purpose flour
½ tsp. salt
¼ tsp. pepper
¾ cup milk (I use skim)
1 cup canola oil, for frying

HONEY MUSTARD:
½ cup honey
¼ cup Dijon mustard

Preparation:
Cut chicken into ½ x 2-inch strips. Mix the honey and the Dijon mustard together in a small bowl until well blended. Set aside. (It is recommended that you prepare this sauce 1 or 2 days ahead of time so that the flavors have time to blend.) 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 ¼ inch of canola oil into a large heavy skillet. Heat over medium-high heat to 350°F. 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 honey mustard sauce.