Crispy Chicken Fingers
- 2 - 4 Boneless Chicken Breast cut into 1" Strips
- 1 Cup - Flour for Dredging
- 2 cups - Panko Breadcrumbs
- Salt & Pepper
- Vegetable Oil
- 1 - Twisted Chile Smoky Honey Mustard
Flatten chicken breasts and slice into 1" strips.
Place in large bowl and cover completely with buttermilk. Set in refrigerator for 2 hours.
Fill bowl with flour and a second bowl for Panko breadcrumbs.
Heat skillet with about a 1/2" of oil, while oil is heating.
Dredge chicken in flour, back to buttermilk, and into Panko breadcrumbs.
Fry Chicken in oil until done. About 10 minutes per batch.
Serve with bowl of Twisted Chile Smoky Honey Mustard on the side.
(Also good dipped into Hickory Smoked Barbecue or Honey Roasted Barbecue)