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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 our
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 our 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 oil in Waring Pro
®
Professional Deep Fryer to 375°F. Dip
the drained and dried chicken strips in buttermilk and roll in
our to coat well. Place the strips on a plate. Carefully 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.