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
½
cup honey
¼
cup Dijon mustard (regular or grainy)
oil for frying
¾
cup buttermilk or regular milk
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. In another bowl, blend
honey and mustard to make honey mustard sauce.
When ready to cook, drain chicken and pat completely dry.
Heat oil in Waring Pro
®
Professional Deep Fryer to 375°F. Dip
the drained and dried chicken strips in buttermilk and roll in
flour mixture to coat well. Place the strips on a plate. Care-
fully place the chicken strips in the hot oil in batches. Cook,
turning once, for about 3 to 4 minutes per side. Drain on
layers of paper towels and serve with honey mustard sauce.
