Crispy Herbed Chicken Fingers with Honey Mustard Dipping Sauce
alyssa and carla
alyssa and carla
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  • 1/4 cup organic sour cream 1/4 cup dijon mustard
  • 1 tablespoon honey
  • 1/8 teaspoon ground black pepper
  • 1/4 inch) layer of oil to the bottom of the pan. Test for the right oil temperature by dropping in a piece of panko- when it sizzles and browns in about 15 seconds, you're ready to begin cooking. Cook three chicken fingers in the pan at a time to avoid overcrowding. Fry the chicken for four minutes on the first side. Check the doneness by flipping one piece of chicken. If it’s golden brown, flip the other chicken breast. If it’s not, flip it back over and continue to cook, checking every minute. Repeat with the other side. It should take about 6-8 minutes total to cook the chicken. Repeat with remaining chicken. Sprinkle with salt immediately after removing from the oil. Drain chicken on a cooling rach over paper towels and serve hot.



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