Mitzi’s Chicken Fingers Recipe

There's a line around the block for this Canadian restaurant's light and crispy chicken fingers dipped in a sweet and tangy sauce.

Mitzi’s Chicken FingersCourtesy Todd ColemanMitzi’s Chicken Fingers

Quick look

  • cook 3 min
  • serves 6

Dipping Sauce

  • 1 1/2 cups mayonnaise
  • 1/4 cup honey
  • 2 tbs. roughly chopped dill
  • 2 tbs. fresh lemon juice
  • 1 tbs. dry mustard powder
  • Kosher salt and freshly ground black pepper, to taste

Chicken Fingers

  • 2 lb. boneless, skinless chicken breasts, cut into 3-by-1-in. strips
  • 1 tbs. sugar
  • 1 tbs. kosher salt
  • 1 tbs. freshly ground black pepper
  • 1 1/2 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. dry mustard powder
  • 1 cup flour
  • 4 eggs, lightly beaten
  • 3 cups finely ground fresh breadcrumbs or panko
  • Canola oil, for frying

    How to make it 

  • 1

    Whisk mayonnaise with honey, dill, lemon juice, and mustard powder in medium bowl. Season with salt and pepper, and stir together until smooth; set aside.

  • 2

    Toss chicken, sugar, salt, pepper, garlic powder, paprika, and mustard powder in medium bowl; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2 inches into 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325° F. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Serve with dipping sauce.

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