Applebee’s Chicken Fingers With Paprika Honey Mustard

Time needed
15 min preparation
+
20 min cooking
Serving Size / Yield
4-6 servings
Ingredients
- 4-6 boneless chicken breasts, cut into strips
- 1 egg
- 1 C. buttermilk
- 2 cloves garlic, minced
- 1 C. flour
- 1 C. bread crumbs
- 1 tsp. salt
- 1 tsp. baking powder
- Vegetable oil for frying
- ¼ C. mayonnaise
- ¼ C. Dijon mustard
- 1 T. mustard
- ¼ C. honey
- 1 T. white vinegar
- ¼ tsp. paprika
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Directions
In a small bowl, whisk together egg, buttermilk, and garlic. In a resealable freezer bag, pour mixture over chicken, seal, and refrigerate for at least an hour. In a bowl, combine bread crumbs, salt, flour, ad baking powder. Take chicken from liquid mixture and evenly coat with breadcrumb mix. Transfer strips to a skillet with heated oil and fry until juices run clear and the breading is golden brown. In a separate bowl, whisk together mayonnaise, both Dijon and regular mustard, honey, vinegar, and paprika. Refrigerate until ready to serve.
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