CHICKEN FINGERS WITH HONEY MUSTARD
Steps:
- Cut chicken into 1/2x2 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 into milk. Roll in flour mixture to coal well. Place chicken on waxed paper. Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat to 350 F 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 on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.
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