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Instructions |
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Cut chicken into 1/2 x 2-in strips. For honey mustard sauce, blend honey and mustard in a small bowl. Set aside.
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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.
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Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat to 350F or until a cube of white bread dropped in oil browns evenly in 1 min. Divide chicken into batches. Place chicken in an even layer in hot oil. Fry, turning once, for about 3 min on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.
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Tip-Preparing the honey mustard 1 to 2 days ahead gives the flavors time to blend. Leftovers can be wrapped in foil and reheated in a 300F oven.
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Originally Submitted
10/25/2011
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