Wednesday, April 25, 2012

What I Made Wednesday {Restaurant-Style Chicken Fingers and Sauce}

You know when you go to a pub-fare type restaurant and you get the chicken fingers that are just the right amount of flaky and light and crispy? Then, when you bite into that tasty morsel the emitting steam rewards you with a taste of juicy chicken and you think they must serve this in heaven? Yeah, you know what I'm talking about - mmmm! And, don't even talk about that honey-mustard sauce they serve on the side that's so good, you have to ask for a double serving just to last the meal. Well, here's a recipe that duplicates the restaurant-style chicken fingers and honey-mustard dipping sauce, without the waitress, the wait, or the bill, enjoy!

What You'll Need
Heavy-bottomed pot

2 cups flour
Salt and pepper, to taste
3-chicken breasts
2 cups Canola oil, or enough for an inch of oil in the pot

What You'll Do
I like to use a pot with high sides to help with the splatter of the oil. The Canola oil should measure a little over 1 inch from the bottom of the pot.
Take a small dish and mix flour, salt and pepper together. Set aside. Take a bowl and crack both eggs. Add 1-tablespoon water to the eggs and whisk together.

Cut the chicken breast into strips about an inch in width. Dredge the chicken in the flour, then the egg mix,   then again in the flour. Shake off any excess.
Heat up the oil to 350 degrees F. That's midway between medium and high heat on my stove. When you can drop a little flour into the oil and it sizzles, then you know the oil is ready for your dredged chicken. Working in batches, add about 4 chicken strips carefully, don't crowd, and turn over after 3 minutes. Fry another 3 minutes and remove the chicken strips from the oil and on to a paper towel to absorb the oil.

What You'll Need to Know to Finish
Continue frying all the dredged chicken strips. You can collect the chicken strips on a tray and keep them warm in the oven, but I found this method takes away some of the crispiness. My family takes the chicken strips as they come out of the oil and eats them right away for best taste.

If you have any leftovers, these chicken strips freeze great and make awesome snacks for another time. Just make sure the strips are fully cooled before storing in the freezer. When you're ready for snack time, just heat them up for about 10 minutes on 300 degrees F in the oven.

Did you think I forgot about the Honey-Mustard Sauce?!?!?!

What You'll Need
3/4 cup mayonnaise
3 Tablespoons honey
2 Tablespoons yellow mustard
1 Tablespoon lemon juice
2 Tablespoon orange juice
Pinch of horseradish
Combine all ingredients and mix with a whisk or immersion hand blender until smooth. Refrigerate any leftovers, if there are any, that is. The sauce should keep up to 4 days if sealed in an airtight container and refrigerated. Now tell me, isn't it the best honey-mustard sauce you've EV.ER tasted??? Enjoy!


Hubby said...

WARNING: This recipe has ruined me on restaurant chicken fingers.
And it's disturbing how much you can overeat with this one.

Mmmm so good.

Chrissy said...

YUmmmm! This looks so good! I bet my kids and hubby would love!

Chrissy said...

YUmmmm! This looks so good! I bet my kids and hubby would love!

Anonymous said...

We will be making this - looks delish for the entire family. So happy to be let in on the secret of making great sauce!
Thanks for sharing!

xoxo michele

Jonnique said...

I want to make this like right now! I love your blog title! Your newest follower! Can you please add this recipe to my Taste This Thursday party!?

Melissa @ Loving this {crazy} life! said...

I made fried chicken for the first time tonight and it was oh so good. Thanks for linking this up!

cathy@my1929charmer said...

This recipe does sound so good, and I especially like the Honey Mustard Sauce. I was planning on having chicken breasts tonight so I might give this a try. So nice to get the recipe. Thanks for sharing your creative inspiration over at Sunday's Best!

Rosemary@villabarnes said...

Love chicken fingers. These look delicious.


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