Chicken Fingers for Adults

November 24, 2011 at 6:49 am | Posted in Uncategorized | Leave a comment

Matt loves a good batch of chicken fingers.  So when I saw these “grown up” chicken fingers, I added them to the pile of recipes I had to try.  They were so good – and the dipping sauce was amazing.

For the sauce:

  • 1½ cups mayonnaise
  • ¼ cup honey
  • 2 tbsp. roughly chopped dill
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. dry mustard powder
  • Kosher salt and freshly ground black pepper, to taste

For the chicken:

  • 1,5 lb. boneless chicken breast tenders
  • 1 tbsp. sugar
  • 1 tbsp. kosher salt
  • 1 tbsp. freshly ground black pepper
  • 1½ tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. dry mustard powder
  • 1 cup flour
  • 4 eggs, lightly beaten
  • 3 cups finely ground fresh breadcrumbs or panko
  • Canola oil, for frying

Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice.  Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside.

In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside.

Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside.

Pour oil to a depth of 2″ into a 6-qt. pot; heat over medium-high heat.  Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs.  Fry chicken until golden brown and crisp, about 3 minutes.

Drain on paper towels.

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