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Chicken Fingers with Honey Mustard

So...not only did I find my old journals, but I also found recipes :-) I decided to also archive them in hopes of getting rid of paper.

Ingredients:
4 skinless boneless chicken breasts
1 cup all-purpose flour
1/2 teaspoon of salt
1/4 teaspoon pepper
Cayenne to taste
3/4 cup milk
1 cup vegetable oil (for frying)

Honey Mustard:
1/2 cup honey
1/4 cup Dijon mustard

Variation (add 1/4 teaspoon cayenne to the flour and use 1 cup of apple jelly mixed with 1/2 teaspoon of mustard for a new dipping sauce)

Directions:
1. Cut chicken into 1/2 x 2" strips
2. Blend honey and mustard in a small bowl and set aside
3. Mix flour, salt, pepper, cayenne, on a plate or shallow bowl.
4. Dip chicken in milk, then roll in the flour mixture to coat well.
5. Pour 1/4 inch of oil into a large heavy skillet (heat over medium high heat or if you have one of those fryers heat it to 350 degrees).
6. Fry the flour-coated chicken. Cook for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels then serve with the sauce

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Comments

( 2 comments — Leave a comment )
emyrs
Mar. 27th, 2007 04:34 pm (UTC)
add some paprika to the mix and you're close to my fried chicked coating. Also, you can replace the milk with beer for a little variety, though I usually use that on onion rings, not chicken :)
natalie516
Mar. 27th, 2007 04:48 pm (UTC)
Oh yum! That sounds good...when I make garlic chicken, I also add in bread crumbs and garlic powder... :-)
( 2 comments — Leave a comment )

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