Appetizers > New Years Eve > Chicken Fingers with Mayo-Mustard Sauce >
Chicken Fingers with Mayo-Mustard Sauce
4 skinless, boneless chicken breasts
1 C flour
1/2 tsp. salt
1/2 tsp. black pepper
3/4 C milk
1 C vegetable oil (for frying)
Rinse chicken under cold water; pat dry. Cut chicken into strips (1/2" wide and about 2" long). Pour milk into a bowl. In another bowl, mix together the flour, salt and black pepper. Dip chicken strips into the milk; roll in flour mixture to coat evenly. Place chicken on waxed paper. Add vegetable oil to a heavy skillet; heat over medium-high heat. Place chicken strips in an even layer in the hot oil; cook for about three minutes on each side or until golden brown. Drain on paper towels. Repeat process until all chicken is cooked. Serve.
Mayo-Mustard Sauce:
1/2 C mayonnaise
1/4 C mustard
Mix the mayonnaise and mustard in a small bowl. Stir well; chill for about two hours. Use sauce as a dip for the chicken fingers. Sauce can be made ahead a day or two.
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