This is a great dish to make ahead of time, if you’re going away for an evening just have the kids wrap the chicken fingers in foil and reheat at 300 F. Your kids can make fruit kabob’s as a side dish also. You can make the honey mustard 2 days ahead to let the flavors blend whenever you make this dish. Chicken finger leftovers are great served cold on pita bread with lettuce, tomato, and honey mcm online mustard.
Shopping list: boneless, skinless, chicken breasts – Dijon mustard
On hand: milk, flour, honey, salt, pepper, oil,
For the chicken;
4 skinless, boneless, chicken mcm shop breasts- thawed
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk
1 cup vegetable oil for frying
1/2 cup honey
1/4 cup Dijon mustard
1. Cut chicken into 1/2 x 2-inch strips. For honey mustard sauce, blend honey and mustard in a small bowl. Set aside.
2. Mix flour salt and pepper in a mcm backpack small shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper.
3. Pour 1/4 in of oil into a large heavy skillet. Heat over medium-high heat to 350 F or until a cube of white bread dropped in oil browns evenly in 1 minute.
4. 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.
Stainless steel salad tongs are very handy to use to fry the chicken. The chicken will fry easier if it isn’t very thick. Put the flour mixture in a resealable plastic bag. Dip chicken fingers into the milk, place in the bag and shake all the chicken strips at once to coat.