Chicken Fingers with Honey Mustard Sauce

Chicken Fingers with Honey Mustard Sauce
By: Rosanna Thomas (altered from: Easy Everyday Cooking)

1 large boneless skinless chicken breast (about ¾ lb)
1 cup all-purpose flour
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup buttermilk
1 cup corn oil for frying

Honey Mustard:
½ cup pure raw “clover” honey
¼ cup Dijon mustard

Cut chicken into THIN 2 inch strips.

For the honey mustard sauce, blend honey and mustard in a small bowl. Set aside.

Pour 1 cup corn oil into a large heavy skillet. Heat over medium-high heat to 350 degrees or until a cube of white bread dropped in oil brown evenly in 1 minute!

Mix flour, salt and pepper in a shallow bowl. Dip chicken in buttermilk. Roll in flour mixture to coat well; shaking off excess. Place chicken on wax paper until oil is ready.

Divide chicken into batches depending on the size of your pan. Place chicken in an even layer in hot oil. Fry, turning occasionally, for about 5 minutes on each side or until golden brown and crisp. Drain on paper towels; lightly salt with kosher salt. Serve warm with honey mustard sauce.

Serves 6

“Leftover tip: Serve cold leftovers in pita breads with lettuce, tomato and honey mustard.”

“Make Ahead: Prepare the honey mustard 1 or 2 days ahead of time so the flavors have time to blend. Fry the chicken fingers up to 1 day ahead. Wrap in foil. Reheat in a 300 degree oven until warm.”

“5 STARS!!! Perfectly cooked chicken, well seasoned (not too salty), wonderful crunch with smooth yumminess of the honey mustard sauce. Raw pure honey is a super food and very good for those over the age of 1”- Rosanna Thomas

Parmesan Zucchini

Parmesan Zucchini
From: Cuisine at Home (Issue 63)

Corn oil for frying (about 1 cup)
1 cup panko crumbs
¾ cup Parmesan, shredded
Kosher salt
Freshly ground black pepper
1 lb zucchini, bias cut into ¼ inch slices*
1 cup buttermilk
Lemon wedges if desired

Heat oil to 375 degrees in a saucepan.

Combine panko, parmesan, salt and pepper in a large resealable plastic bag.

Coat ¼ of the zucchini in the buttermilk. Transfer to the bag, seal, and shake until well coated. Repeat with remaining zucchini.

Fry zucchini in hot oil in batches for 2 minutes per side, or until golden. Drain on a paper towel-lined plate, season with salt and garnish with additional parmesan cheese and lemon if desired. Serve with favorite sauce (Bleu Cheese dressing, homemade ranch, or Tomato cream sauce)…

*Cutting zucchini on a bias creates more surface area so the buttermilk and breading will cling better.

Tomato Cream Sauce:
1 cup purchased marinara sauce
2 Tablespoons heavy whipping cream
2 Tablespoons chopped fresh basil

Simmer the marinara and cream in a small saucepan over medium-low heat for 4-5 minutes, or until warmed through; off heat, stir in basil. (Sauce and cream may be warmed in a microwave at high power for 1 minute. Stir in basil before serving.)