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Chicken Fingers with Honey Mustard

4 skinless boneless chicken breasts
1 cup flour
1/2 teaspoon salt
dash pepper
3/4 cup milk
1 cup vegetable oil for frying

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

Blend together Honey Mustard mixture and set aside.

Cut chicken into 1/2 x 2-inch strips. 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 and over medium-high heat (350 degrees), fry in an even layer for about 3 minutes on each side or until golden brown and crisp. Drain. Serve with the Honey Mustard

Serves 6

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