Romantic dinners can be fast inexpensive and intimate. Food sometimes illuminates the flavor of a culture gone past. A culture during a time when we our ancestors were negroe, colored or just plain black. Our ethnic dishes accentuate our African American roots and ingredients of dexterity. Home made dishes from home grown heroes. Entrees, dinners and desserts that have coursed time and challenged assimilation. The recipes here on this site have been selected for their simplicity and detail. So enjoy and hopefully these will soon be your favorite dishes. Health food is great, but, every one needs a break now and then...
Chicken Fingers with Honey Mustard
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Perfect Partner: Fruit Kebabs
Ingredients
- (4) skinless boneless chicken breasts (4 ounces each) cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup milk cup vegetable oil for frying honey mustard
- ½ cup of honey
- ¼ cup of Dijon mustard
Place flour mixture in a resealable plastic bag. Dip chicken fingers into the milk, then place in a bag; shake all the chicken strips at once to coat.
Lunch is a snap the following day if you fry a double-batch of chicken fingers. Serve he cold leftovers in pita breads with lettuce, tomato and honey mustard.
Make Ahead
Prepare the honey mustard 1 or 2 days ahead of time so the flavors have the time to blend. Fry the chicken fingers up to 1 day ahead. Wrap in foil. Reheat in a 300° F oven.
Cut chicken into ½ x 2-inch strips. For honey mustard sauce, blend honey and mustard in a small bowl. Set aside
Mix Flour, salt and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken in waxed paper.
Pour ¼ inch of oil into a large heavy skillet. Heat over medium-high heat to 350° F or 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. Serve with sauce (Not while you are sauced!!!)