CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE

CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE


2 cups buttermilk

1 tablespoon sugar

2 pounds chicken tenders

3 eggs

1 ½ cups flour

½ teaspoon baking powder

2 teaspoons salt

½ teaspoon black pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon paprika

¼ teaspoon dried basil

Vegetable oil for frying


Honey Mustard Dipping Sauce:

½ cup Hellmann’s Light mayonnaise

2 tablespoons honey

2 tablespoons grainy mustard

1 teaspoon Dijon mustard


Combine the buttermilk and sugar in a large bowl and whisk to dissolve the sugar.  Add the chicken tenders and soak for at least 1 hour.


Heat 3-4” of vegetable oil in a large Dutch oven or fryer to 365 degrees.


Create a breading station.  Beat the eggs in a small baking dish and combine the flour, baking powder, salt, pepper, onion powder, garlic powder, paprika, and dried basil in another dish.


Dip the chicken tenders in the seasoned flour, shaking off excess, and then in the egg, and again into the flour.  Line the coated tenders up on a foil lined baking sheet. Cook in batches of 4 or 5, careful not to crowd the pan, for 6-8 minutes until they golden brown, just cooked through, and internal temperature is 160-165 degrees.


To make the dipping sauce, combine the mayo, honey, and mustards in a small bowl and whisk to combine.

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