16
Crispy Chicken Fingers
with Honey Mustard Sauce
Makes 6 servings
3
tablespoons kosher salt
3
tablespoons brown sugar
1
cup boiling water
12
ice cubes
4
skinless, boneless chicken breast halves
1
cup unbleached, all-purpose flour
½
teaspoon kosher salt
¼
teaspoon freshly ground pepper
¼
teaspoon paprika
¼
teaspoon granulated garlic powder
¾
cup buttermilk or regular milk
Honey Mustard Sauce
½
cup honey
¼
cup Dijon mustard (regular or grainy)
Combine salt, sugar and boiling water in a medium-large
heat-proof bowl. Stir until sugar and salt are completely
dissolved. Add ice. Cut chicken into ½ x 2-inch strips.
Place cut chicken in the chilled brine mixture and refrigerate
for 30 to 60 minutes.
Combine the flour with the salt, pepper, paprika, and
granulated garlic in a shallow bowl. Blend honey and
mustard to make honey mustard sauce.
When ready to cook, drain chicken and pat completely dry.
Heat the oil in the Waring Pro
®
Professional Deep Fryer to
375°F. Dip the drained and dried chicken strips in butter-
milk and roll in flour to coat well. Place the strips on a plate.
Carefully place the chicken strips in the hot oil in batches.
Cook, turning once, about 3 to 4 minutes per side. Drain on
layers of paper towels and serve with honey mustard sauce.
