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Mitzi's Chicken Fingers Print Email


Dipping Sauce:
1½ cups mayonnaise
¼ cup honey
2 TBS roughly chopped dill
2 TBS fresh lemon juice
1 TBS dry mustard powder
Kosher salt and freshly ground black pepper, to taste

Chicken Fingers:
2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips
1 TBS sugar
1 TBS kosher salt
1 TBS freshly ground black pepper
1½ tsp. garlic powder
1 tsp. paprika
1 tsp. dry mustard powder
1 cup flour
4 eggs, lightly beaten
3 cups finely ground fresh breadcrumbs or panko
Canola oil, for frying

Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside.

Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2″ into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.

SERVES 6 - Mitzi's, Winnipeg, Canada
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