Alice in the Kitchen

Chicken Fingers for Adults

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.