Mitzi’s Chicken Fingers Recipe

Courtesy Todd ColemanMitzi’s Chicken Fingers

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.