CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE AND SPICY CHOPPED SALAD

Chicken Fingers with Honey Mustard Dipping Sauce and Spicy Chopped Salad image

Yield 4 servings

Number Of Ingredients 17

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Vegetable oil, for frying
1 1/2 pounds chicken tenders
Salt and freshly ground black pepper
1 cup all-purpose flour
3 tablespoons ground dry mustard
2 eggs
2 cups plain bread crumbs
1/2 cup mayonnaise
1/2 cup grainy Dijon mustard
3 tablespoons honey (3 gobs)
1 bunch of watercress, chopped
6 radishes, thinly sliced
1 seedless cucumber, cut lengthwise, then cut into half-moons
3 tablespoons fresh dill, chopped
1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls), chopped
2 tablespoons red wine vinegar (eyeball it)
3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)

Steps:

In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium-high heat.
Season the chicken tenders with salt and pepper. Set out 3 shallow dishes: Mix the flour and dry mustard in one. Beat the eggs with a splash of water or milk in a second; and place the bread crumbs in the third dish. Coat the tenders in batches in the flour, then the eggs, and then the bread crumbs. Fry the tenders in small batches, 6 to 7 minutes. Drain on paper towels.
While the chicken is frying, in a bowl mix together the mayonnaise, grainy mustard, and honey to taste.
For the spicy chopped salad, combine the watercress, radishes, cucumbers, dill, and parsley in a large salad bowl or on a serving platter. Drizzle with the vinegar and EVOO and season with salt and pepper. Toss to coat.
Serve the chicken fingers with the honey mustard dipping sauce and spicy chopped salad.