Favorite Recipe from Last Week

BREADED CHICKEN FINGERS AND HONEY MUSTARD DRESSING

These are tender, delicious, non-greasy (believe it or not!) chicken fingers. Best of all, very little effort is involved in their preparation. Make sure your oil heats to 375 before frying and they cook incredibly quickly without getting saturated with grease. I served them to my kids with the honey mustard dressing as dipping sauce, but for Ben & I put them on romaine with sliced hard-boiled eggs, bits of bacon, croutons, and shredded cheese for an amazing salad. I also added some corn to the salad and it was delicious. Enjoy!

Chicken:
1 egg, beaten
1 cup buttermilk
1 ½ tsp garlic powder
1 cup all-purpose flour1 cup seasoned breadcrumbs
1 tsp salt
1 tsp baking powder
1 quart oil for frying

Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C) Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Honey Mustard Dressing:
¼ cup mayonnaise
1+ Tbsp prepared mustard
1+ Tbsp honey
½ Tbsp lemon juice
garlic powder to taste

In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Add more mustard and/or honey to your desired taste. Store covered in the refrigerator.