GarnetTigerMom
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- Joined
- Aug 27, 2007
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" Chicken Fingers with Honey Mustard "
I enjoy making this once in a while and even make it for party fun. This is pretty good.
Shopping list: Boneless chicken breasts, milk, flour, salt, pepper, oil, honey, dijon mustard.
Ingredients:
4 boneless chicken breasts
1 cup all purpose flour
1/2 teaspoon of salt
1/4 teapoon of pepper
3/4 cup milk
1 cup of vegetable oil or corn oil less fat
Honey mustard:
1/2 cup honey
1/4 cup dijoin mustard
Direction:
1. Cut the chicken into 1/2 x 2 inch strips. For honey mustard sauce, blend honey and mustard in a small bowl and set aside.
2. Mix flour, salt, pepper in a shallow bowl, Dip chicken in milk. Roll in the flour mixture to coat well. Place chicken on waxed paper.
3. Pour 1/4 inch of oil in large heavy skillet over med heat to 350F or until a cube of white bread dripped in oil brown evenly 1 min.
4. Divided the chicken into batches. Place chicken in the layer in hot oil. fry tunring once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towls. and serve with honey mustard sauce.
Have fun!
I enjoy making this once in a while and even make it for party fun. This is pretty good.
Shopping list: Boneless chicken breasts, milk, flour, salt, pepper, oil, honey, dijon mustard.
Ingredients:
4 boneless chicken breasts
1 cup all purpose flour
1/2 teaspoon of salt
1/4 teapoon of pepper
3/4 cup milk
1 cup of vegetable oil or corn oil less fat
Honey mustard:
1/2 cup honey
1/4 cup dijoin mustard
Direction:
1. Cut the chicken into 1/2 x 2 inch strips. For honey mustard sauce, blend honey and mustard in a small bowl and set aside.
2. Mix flour, salt, pepper in a shallow bowl, Dip chicken in milk. Roll in the flour mixture to coat well. Place chicken on waxed paper.
3. Pour 1/4 inch of oil in large heavy skillet over med heat to 350F or until a cube of white bread dripped in oil brown evenly 1 min.
4. Divided the chicken into batches. Place chicken in the layer in hot oil. fry tunring once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towls. and serve with honey mustard sauce.
Have fun!