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RECIPES:
MAIN DISHES-
POULTRY:
Crispy Chicken Fingers
with Honey Mustard Dipping Sauce
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Crispy
Chicken Fingers with Honey Mustard Dipping Sauce |
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One for the kids,
or the kids-at-heart...
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SAUCE: |
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½
cup |
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dijon mustard |
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6
Tbs |
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honey |
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salt
and pepper
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CHICKEN: |
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1
cup |
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flour |
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2
large |
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eggs, beaten |
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3
cups |
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panko (Japanese-style breadcrumbs) |
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1½
lbs |
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chicken breasts, cut into 1½-inch strips |
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salt
and ground black pepper |
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¾
cup |
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vegetable or canola oil |
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1 |
Prepare
sauce: Mix mustard and honey together until
smooth. Season with salt and pepper to taste.
Cover and refrigerate until ready to use. |
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2 |
Place oven
rack in middle position, and preheat oven to
200°F. Line up three shallow dishes in
assembly-line fashion. |
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3 |
Place flour
in first dish, eggs in second dish and panko in
third dish. |
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4 |
Pat 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 egg and then coat with
panko. Press on panko to make sure it sticks.
Place on plate and repeat with remaining chicken
strips. |
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5 |
Heat oil in
12-inch nonstick skillet over medium-high heat
until just smoking. Add half of cutlets and
brown thoroughly on both sides, 4 to 6 minutes
total. |
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6 |
Drain
cutlets briefly on paper towels, then transfer
to paper towel-lined plate and keep warm in the
oven. Return skillet with oil to medium-high
heat until just smoking. Cook remaining breaded
chicken. Serve immediately with dipping sauce. |
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Servings: 4 |
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Cooking Tips |
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*Panko can be found
in the Asian aisle of your market. These are highly
recommended over regular breadcrumbs for this recipe. |
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**When making the
sauce, add more dijon for additional spice or more honey
for additional sweetness. |
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Recipe Source |
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Modified from The Best 30
Minute Recipe |
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