Friday, September 28, 2007

Chicken Fingers

This isn't exactly a healthy vegetarian snack, but it is a tasty "appetizer" (or y'know, the main course if you're eating at my house).

Chicken Fingers with Honey Mustard

4 skinless boneless chicken breasts

1 cup flour

½ tsp salt

¼ tsp each pepper and Season All

1/2 cup milk

1 egg

1 cup vegetable oil for frying

1. Mix flour, salt, pepper, Season All in a shallow bowl. Mix milk and egg in a separate bowl. Cut up chicken into ½ by 2 inch strips.

2. Dip chicken in egg and milk mixture, then roll in flour to coat well. Set aside on a sheet of wax paper.

3. Pour ¼ inch of oil into a large skillet. Heat over medium high. Place part of the chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes or until golden brown and crisp. Drain on paper towels.

Honey Mustard

Mix ½ cup honey with ¼ cup Dijon mustard.

Serve chicken with ranch dressing, ketchup, honey mustard.

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