Chicken Fingers with Honey Mustard Dipping Sauce

Instructions

1. In a small bowl, mix the mustard and honey together until smooth. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
2. Place the oven rack in the middle position, and preheat the oven to 200°F. Line up three shallow dishes in assembly-line fashion.
3. Place the flour in the first dish, eggs in the second dish and panko in the third dish.
4. Pat the chicken dry with paper towels and season with salt and pepper. Working with one chicken strip at a time, use tongs to dredge the chicken strip in flour, then dip into the egg and then coat with Panko. Press on Panko to make sure it sticks. Place on a plate and repeat with the remaining chicken strips.
5. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add half of the chicken fingers and brown thoroughly on both sides, 4 to 6 minutes total.
6. Drain the chicken fingers briefly on paper towels, then transfer to a paper towel-lined plate and keep warm in the oven. Return the skillet with oil to medium-high heat until just smoking. Cook the remaining breaded chicken. Serve immediately with dipping sauce.