Chicken Tenders With Tarragon Honey Mustard |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Adapted from a recipe I was given. Ingredients:
1 lb boneless skinless chicken breast |
1 1/4 cups flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon garlic powder |
1/2 cup milk |
1 cup peanut oil, for frying |
1/4 cup honey |
2 tablespoons dijon mustard |
1 teaspoon fresh tarragon, chopped or 1/2 teaspoon dried tarragon |
Directions:
1. Mix the honey, mustard and tarragon ahead to blend flavors. Store in refrigerator overnight or longer.
2. Cut the chicken into 1/2 x 2 inch strips.
3. Mix the flour, salt, pepper and garlic powder in a shallow bowl.
4. Dip chicken in milk then roll in flour to coat well. Shake off excess, then dip in milk and roll in flour again.
5. Place chicken on waxed paper.
6. Pour oil into a heavy pan, about 1/4 inch deep. Heat over medium high to 350 degrees.
7. Fry chicken in batches turning once until golden brown.
8. Drain on paper towels and serve with dipping sauce.
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