Chicken Fingers with Honey Mustard Dipping Sauce
These family-friendly Chicken Fingers are served with a delicious sauce!
Foto: RecipeGirl
Ingredients
- ½ cup Dijon mustard
- 6 tablespoons honey
- salt and freshly ground black pepper
- 1 cup all purpose flour
- 2 large eggs, (beaten)
- 3 cups Panko breadcrumbs
- 1½ pounds chicken breasts, (cut into 1 1/2-inch strips)
- salt and freshly ground black pepper
- ¾ cup vegetable or canola oil
Steps
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In a small bowl, mix the mustard and honey together until smooth. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
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Place the oven rack in the middle position, and preheat the oven to 200°F. Line up three shallow dishes in assembly-line fashion.
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Place the flour in the first dish, eggs in the second dish and panko in the third dish.
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Pat the chicken dry with paper towels and season with salt and pepper. Working with one chicken strip at a time, use tongs to dredge the chicken strip in flour, then dip into the egg and then coat with Panko. Press on Panko to make sure it sticks. Place on a plate and repeat with the remaining chicken strips.
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Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add half of the chicken fingers and brown thoroughly on both sides, 4 to 6 minutes total.
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Drain the chicken fingers briefly on paper towels, then transfer to a paper towel-lined plate and keep warm in the oven. Return the skillet with oil to medium-high heat until just smoking. Cook the remaining breaded chicken. Serve immediately with dipping sauce.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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