Chicken Fingers with Honey Mustard Sauce

This recipe comes from one of those little recipe cards that you occasionally receive through the mail...I actually think I made it for the first time about 6 years ago, shortly before we moved into our house, but I happened to come across it about a week ago and knew I had to add it to my weekly menu! It probably is not the healthiest of recipes (as the chicken strips are fried), but it's perfect for a quick, weeknight meal...especially now that kids have started going back to school. I had every intention of making the honey mustard sauce, but found out that I didn't have nearly enough honey, so while I'm going to include the recipe, I do not have a picture. I did try it 6 years ago and remember really liking it! (Sorry the chicken finger picture is a bit dark...we didn't end up eating until close to 9pm!)

Chicken Fingers with Honey Mustard Sauce

4 skinless, boneless chicken breasts (4 ounces each)
1 cup all-purpose flour
1 teaspoon salt
1/4 - 1/2 teaspoon pepper
3/4 cup milk
1 cup vegetable oil for frying

Honey Mustard Sauce:

1/2 cup honey
1/4 cup Dijon mustard

Directions:

Cut chicken into 1/2 x 2-inch strips. For honey mustard sauce, blend honey and mustard in a small bowl; set aside. 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.

Pour 1/4 inch of oil into a large, heavy skillet. Heat over medium-high heat to 350 degrees F or until a cube of white bread dropped in oil browns evenly in 1 minute. 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 with sauce.

Make Ahead Tip: Prepare the honey mustard 1 or 2 days ahead of time so the flavors have time to blend. Fry the chicken fingers up to 1 day ahead. Wrap in foil. Reheat in a 300 degree F oven.

Source: Easy Everyday Cooking (Card 10)