wilkes

INGREDIENTS

4 skinless, boneless chicken breasts (4oz each)
1 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cayenne (optional)
3/4 cup milk
1 cup vegetable oil (for frying)

for Honey Mustard:

1/2 cup honey
1/4 cup Dijon mustard


DIRECTIONS

Cut chicken into 1/2 x 2" strips. Mix flour, salt, and pepper (and cayenne if desired) in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper.

Pur 1/4" of oil into a large heavy skillet. Heat over medium high to 350 degrees ur until a cube of white bread dropped in oil browns evenly in 1 minute.

Divide chicken into batches. Place chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels.

Serves about 6 people.

for Honey Mustard:

mix honey and mustard 1 or 2 days ahead of time, so that the flavors will have time to blend.

I like to use the House of Autry chicken breader from the grocery store on cut pieces of boneless/skinless and just toss them into the deep fryer. Sorry I don't usually have leftovers to store at my house.

Does anyone have a good recipe for homemade chicken nuggets and how do you store them after you make them?