CHICKEN FINGERS WITH HONEY MUSTARD

MAKE AHEAD
Prepare the honey mustard 1 or 2 days ahead of time so flavors have time to blend. Fry the chicken fingers up to 1 day ahead. Wrap in foil. Reheat in a 300 degree F oven.

4 skinless, boneless chicken breasts (4 ounces each)
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk
1 cup vegetable oil for frying

HONEY MUSTARD
1/2 cup honey
1/4 cup Dijon mustard

SERVES 6


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 shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper.
3. Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat to 350 degrees F or until a cub 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.


• Place flour mixture in a resealable plastic bag. Dip chicken fingers into the milk, then place in bag; shake all the chicken strips at once to coat.
• Lunch is a snap the following day if you fry a double-batch of chicken fingers. Serve the cold leftovers in pita breads with lettuce, tomato and honey mustard.

VARIATION
Add 1/2 teaspoon cayenne to the flour and use 1 cup apple jelly mixed with 1/2 teaspoon mustard for a new dipping sauce.