Chicken Fingers with Honey Mustard
Ingredients: serves 6
4 skinless, boneless chicken breasts (4 oz each)
1 cup all purpose flour (or in our case 1 cup gluten free baking mix)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk
1 cup vegetable oil for frying
Honey Mustard:
1/2 cup honey
1/4 cup Dijon mustard
1. Cut up the chicken into 1/2 x 2 inch strips. For honey mustard sauce blend honey and mustard in small bowl. Set aside.
2. Mix flour, salt, and pepper in 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 degrees.
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 towles. Serve with sauce.
4 skinless, boneless chicken breasts (4 oz each)
1 cup all purpose flour (or in our case 1 cup gluten free baking mix)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk
1 cup vegetable oil for frying
Honey Mustard:
1/2 cup honey
1/4 cup Dijon mustard
1. Cut up the chicken into 1/2 x 2 inch strips. For honey mustard sauce blend honey and mustard in small bowl. Set aside.
2. Mix flour, salt, and pepper in 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 degrees.
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 towles. Serve with sauce.
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