Chicken Strips and Honey Mustard

I have quite the back log of recipes (78 to be exact!) but I couldn’t resist sharing this recipe with you right away.  I made them just the other day, I had seen the recipe on The Pioneer Woman and had to try it, my girls and hubby love chicken strips for a special treat, and I make baked versions all the time. But sometimes when you’re craving something really crunchy, the baked ones just don’t taste the same.
So I whipped up some honey mustard sauce with them and I couldn’t believe how much everyone loved them! They were very crunchy and tender, and all around great. We don’t eat fried food often in our home so they were a fun treat, and even stayed crunchy the next day.
CRUNCHY CHICKEN STRIPS WITH HONEY MUSTARD
CHICKEN STRIPS
2 or 3 chicken breasts, cut into 1/2″ strips (or chicken tenders)
2 1/2 cups Buttermilk (aprox.)
2 cups flour
2 to 3 teaspoons of seasoning (seasoned salt, or paprika, etc)
Vegetable or Canola Oil
Rinse and dry chicken.
Put in bowl and cover with buttermilk (make sure to leave 1/2 cup of buttermilk for later.)
Let marinade for 15 or 20 minutes, or longer.
In another bowl combine flour with seasoning.
Drizzle in buttermilk, stirring gently with a fork as you add it (about 1/2 cup).
If you have too big of clumps in the flour, just use your fingers to gently break them up.
Coat the chicken a few pieces at a time in the flour.
Place on a plate, continue until chicken is all coated.
Heat 1 to 1 1/2 inches of oil in a heavy skillet (I prefer cast iron because it retains the heat well) over medium to medium high heat.
When oil sizzles well when you sprinkle flour in it, it’s ready.
Fry the chicken, a few at a time.
Cook for about 1 1/2 to 2 minutes per side, until golden and crispy.
If you overcrowd the skillet, it will drop the temperature of the oil and you’ll have soggy, greasy chicken… not good eats.
You can put them on a paper towel lined plate after cooked, or I put them on a wire rack set on a cookie sheet in a warm oven while I finished cooking them to keep them warm.
SOURCE: http://www.thepioneerwoman.com/, slightly adapted
HONEY MUSTARD
1/2 cup dijon mustard
1/2 cup honey
1 T cider vinegar
pepper, to taste
Whisk all together in a bowl till well combined.
If time allows, let flavors combine in fridge for awhile.
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