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By : Anu Patel
Cut the chicken into 1/2 x 2-inch strips.
Mix flour, salt and pepper in a shallow bowl.
- Dip chicken in milk.
Roll in flour mixture to coat well.
Shake off extra flour from the chicken and place it on waxed paper or on the dish.
Pour 1/4 inch of oil into a large heavy skillet.
Heat over medium-high heat until hot.
- 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.
4 skinless,boneless chicken breasts (4oz.each)
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk
1 cup oil for frying
For Honey Mustard Sauce
1/2 cup honey
1/4 cup Dijon mustard
(prepare this sauce 1 day ahead of time so the flavors have time to blend.Just mix honey and mustard togather in a small bowl. set aside.)
