This recipe comes from one of those little recipe cards that you occasionally receive through the mail...I actually think I made it for the first time about 6 years ago, shortly before we moved into our house, but I happened to come across it about a week ago and knew I had to add it to my weekly menu! It probably is not the healthiest of recipes (as the chicken strips are fried), but it's perfect for a quick, weeknight meal...especially now that kids have started going back to school. I had every intention of making the honey mustard sauce, but found out that I didn't have nearly enough honey, so while I'm going to include the recipe, I do not have a picture. I did try it 6 years ago and remember really liking it! (Sorry the chicken finger picture is a bit dark...we didn't end up eating until close to 9pm!)
Chicken Fingers with Honey Mustard Sauce
4 skinless, boneless chicken breasts (4 ounces each) 1 cup all-purpose flour 1 teaspoon salt 1/4 - 1/2 teaspoon pepper 3/4 cup milk 1 cup vegetable oil for frying
Honey Mustard Sauce:
1/2 cup honey 1/4 cup Dijon mustard
Cut chicken into 1/2 x 2-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 in milk. Roll in flour mixture to coat well. Place chicken on waxed paper.
Pour 1/4 inch of oil into a large, heavy skillet. Heat over medium-high heat to 350 degrees 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.
Make Ahead Tip: Prepare the honey mustard 1 or 2 days ahead of time so the flavors have time to blend. Fry the chicken fingers up to 1 day ahead. Wrap in foil. Reheat in a 300 degree F oven.
If you were to look up the word "picky" in the dictionary, you would see a picture of my husband off to the left. Growing up, I was exposed to all sorts of different foods and encouraged to experiment with different flavors, but after meeting my husband, I somewhat locked myself into an eight to ten meal rotation and was reluctant to deviate. I have since given birth to two of the least picky eaters on the face of the Earth, thus inspiring me to transform my cooking style. I know many people, like myself, lead such hectic lives, so I strive to find recipes that are quick and easy--especially those that you can whip up with ingredients that you ordinarily have on hand!
A bit about me...I married my husband, Marcus, on June 1, 2003 and we welcomed our son Jacob on March 22, 2005. Our daughter, Madeline, was born on March 1, 2008. I stay home with the kids for the most part, but also work occasional shifts as a registered nurse at a local hospital. I truly hope you enjoy my blog. A special "thank you" to my sister, Sarah, for giving me the idea! Her creativity is hard to live up to, but I'm a very determined person and hope to make her proud :)