Cook time: 30 Min Prep time: 24 Hr Serves: 6
Ingredients:
1 1/2 c milk
2 eggs
1 Tbsp salt
3 lb boneless, skinless chicken breast cut in bite-size pieces
2 1/2 c flour
1/4 c powdered sugar
4 tsp salt
1 Tbsp pepper
oil for frying
HONEY MUSTARD:
1/2 c mayonnaise
2 Tbsp yellow prepared mustard
1/4 tsp garlic powder
1 Tbsp vinegar
1 Tbsp honey
dash of paprika
Directions:
1. In a bowl, mix milk, eggs and 1 tablespoon of salt. Add chicken pieces and cover. Marinate at least 4 hours, but better if overnight.
2. In another bowl, mix flour, powdered sugar, 4 teaspoons salt and 1 tablespoon pepper. Add some chicken pieces to a large Ziploc bag, add some flour mixture and shake to coat. Fry in batches, 375 degrees deep fryer or large Dutch oven. It only takes 3 or 4 minutes. Drain on paper towels or wire rack.
3. For honey mustard sauce, mix the mayo, mustard, garlic powder, vinegar, honey and paprika in a small bowl. Cover and put in fridge. I usually make this the night I marinate the chicken so it has a chance to blend together.
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