Crispy Chicken Fingers & French Fries with Honey Mustard Sauce

By on July 9, 2013

Crispy Chicken Fingers with Honey Mustard Sauce

What’s better than crispy chicken fingers? Crispy chicken fingers dipped in a tangy honey mustard sauce.

Makes 8 servings
Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes


  • 4 large skinless, boneless chicken breasts, cut into 1/2 inch strips
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon garlic salt
  • 1 teaspoon chipotle pepper
  • 1/2 teaspoon white pepper
  • 4 eggs, beaten
  • 1 tablespoon milk
  • 3 cups Japanese-style panko bread crumbs
  • canola oil for frying
  • For the honey mustard sauce combine:
  • 1/2 cup mayonnaise
  • 2 tablespoon Dijon mustard
  • 2 tablespoon yellow mustard
  • 1 tablespoon rice vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon hot sauce, optional


Add the flour, salt, garlic salt, chipotle, and white pepper into a large, seal-able plastic freezer bag. Shake to mix. Add the chicken strips, seal the bag, and shake vigorously to coat evenly with flour.

In a mixing bowl, whisk together the egg and milk. Add the chicken strips, shaking off the excess flour as you remove them from the bag. Stir until the strips are complete coated in the egg.

Pour the breadcrumbs in a shallow pan. Use one hand (called the “wet” hand) to remove the chicken strips from the bowl of eggs, a few at a time, allowing the excess egg to drip off, and place in the pan of panko. Use the other hand (called the “dry” hand) to coat the chicken in the breadcrumbs, pressing them in firmly. As they are breaded, place the strips on baking sheets or racks. When done breading let the chicken strips rest for 10-15 minutes before frying.

Pour about 1/2 inch of oil in a large, heavy skillet (ideally cast iron) and set over medium high heat. When the oil is hot enough to fry (350-375 degrees F. or test with a small piece of breading), cook for 2-3 minutes per side, or until golden brown and cooked through. Work in batches, drain on paper towels or baking rack, and keep the cooked chicken fingers in a warm oven (175 degrees F.) until they’re all done. Serve with the dipping sauce.

French Fries


  • Potatoes 1 kg
  • Salt 1 1/2 tsp
  • Corn flour hand full
  • or rice flour
  • or refined flour (Maida)
  • (French fries becomes more crispy, if we apply rice flour)

– Peel and slice potatoes in medium size fingers, soak in salted water, boil till half done for 5 minutes.
– Remove and add handful of corn flour or rice flour to coat well and allow it to cool.
– Heat oil; deep fry them on high flame till crisp and golden, serve with different sauces.

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