Waring PRO DF280 Instruction Manual page 17

Crispy Chicken Fingers with Honey Mustard Sauce
Makes 6 servings
3 tablespoons kosher salt
3 tablespoons brown sugar
1 cup boiling water
12 ice cubes
4 skinless, boneless chicken breast halves
1 cup unbleached, all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ teaspoon paprika
¼ teaspoon granulated garlic powder
½ cup honey
¼ cup Dijon mustard (regular or grainy)
oil for frying
¾ cup buttermilk or regular milk
Combine salt, sugar and boiling water in a medium-large
heat-proof bowl. Stir until sugar and salt are completely
dissolved. Add ice. Cut chicken into ½ x 2-inch strips.
Place cut chicken in the chilled brine mixture and refrigerate
for 30 to 60 minutes.
Combine the flour with the salt, pepper, paprika, and
granulated garlic in a shallow bowl. In another bowl, blend
honey and mustard to make honey mustard sauce.
When ready to cook, drain chicken and pat completely dry.
Heat oil in Waring Pro
the drained and dried chicken strips in buttermilk and roll in
flour mixture to coat well. Place the strips on a plate. Care-
fully place the chicken strips in the hot oil in batches. Cook,
turning once, for about 3 to 4 minutes per side. Drain on
layers of paper towels and serve with honey mustard sauce.
Professional Deep Fryer to 375°F. Dip
®
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