Chicken Fingers with Honey Mustard Dipping Sauce

Making your own particular chicken strips is fun and simple and this formula utilizes fixings you most likely as of now have. Give the children a chance to help by pulverizing the grain and whisking the plunge.

Ingredients:

• 1 cup (250 mL) Milk
• 1/4 cup (60 mL) liquid honey
• 1/4 cup (60 mL) Dijon mustard or  prepared mustard
• Salt and pepper, to taste
• 1/2 cup (125 mL) light mayonnaise
• 3 tbsp (45 mL) cider vinegar
• 1 1/2 lbs (675 g) boneless skinless chicken breasts
• 2 cups (500 mL) crushed crisp rice or shredded wheat cereal

Preparation

1. Preheat oven to 450 °F (230 °C). Line a baking sheet with foil; Butter or spray foil.
2. In glass measuring cup, whisk together milk, honey, mustard, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Pour 1/3 cup (80 mL) of mixture into a shallow dish for breading; set aside. Whisk mayonnaise into remaining milk mixture; gradually whisk in vinegar. Let dip stand to thicken while preparing chicken fingers (at least 10 min).
3. Meanwhile, in another shallow dish, combine cereal with 1/4 tsp (1 mL) salt and a pinch of pepper. Cut chicken breasts into about 3-inch (7.5 cm) by 1/2-inch (1 cm) strips. Dip each chicken strip first into milk mixture in shallow dish then into crumbs, pressing to coat. Place on prepared baking sheet. Discard any excess Milk mixture from breading and excess crumbs.
4. Bake for about 15 min or until golden brown and chicken is no longer pink inside. Serve with dip. (Any extra dipping sauce can be refrigerated for up to 1 week.)

Source: Chicken Fingers with Honey Mustard Dipping Sauce