Chicken Fingers with Honey Mustard

This is an extraordinary dish to set aside a few minutes, in case you're leaving for a night simply have the children wrap the chicken tenders in thwart and warm at 300 F. Your children can make natural product kabob's as a side dish moreover. You can make the nectar mustard 2 days ahead to give the flavors a chance to mix at whatever point you make this dish. Chicken tender scraps are incredible served frosty on pita bread with lettuce, tomato, and nectar mustard.

Shopping list: boneless, skinless, chicken bosoms - Dijon mustard
On hand: milk, flour, honey, salt, pepper, oil,

• For the chicken; 
• 4 skinless, boneless, chicken breasts- thawed 
• 1 cup all-purpose flour 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 3/4 cup milk 
• 1 cup vegetable oil for frying

Honey Mustard 

• 1/2 cup honey 
• 1/4 cup Dijon mustard

1. Cut chicken into 1/2 x 2-inch strips. For honey mustard sauce, blend honey and mustard in a small bowl. Set aside. 
2. 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. 
3. Pour 1/4 in of oil into a large heavy skillet. Heat over medium-high heat to 350 F or until a cube of white bread dropped in oil browns evenly in 1 minute. 
4. Divide chicken into batches Place chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels. Serve
5. with sauce.Serves 6

Express tips: 

Stainless steel serving of mixed greens tongs are extremely helpful to use to sear the chicken. The chicken will sear less demanding on the off chance that it isn't thick. Put the flour blend in a resealable plastic sack. Dunk chicken strips into the drain, put clinched and shake all the chicken fingers without a moment's delay to coat.
Source: Chicken Fingers with Honey Mustard