Chicken Fingers & Sauces

Serves 2 as main dish or 4 as appetizer.

Prep Time: 30 minutes Cook Time: 10 minutes

Ingredients:

Honey/Mustard Sauce:

2 Tbsp. Dijon mustard
2 Tbsp. honey
1 tsp. mayonnaise
Squeeze of lemon juice
Salt and pepper

Buffalo Sauce:

2 Tbsp. butter, melted
2 Tbsp hot sauce (I like Crystal)
Squirt of Worcestershire sauce

Sweet & Sour Sauce:

2 Tbsp. white or rice vinegar (Note: rice vinegar gives better results)
2 tsp. brown sugar
1 tsp. ketchup
1/2 tsp. soy sauce

Fingers:

Vegetable oil
6 chicken tenders
1/2 tsp. hot paprika
1/2 tsp. table salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1 egg
1/2 cup flour
1/2 cup bread crumbs (panko recommended*)

Preparation:

In a small bowl whisk together all the ingredients for the Honey/Mustard
sauce and pour into a small ramekin.
Rinse out bowl and repeat for Buffalo and sweet & sour sauces.
Heat 1/4-inch oil in a large skillet over medium-high heat.
Combine paprika, salt, pepper, and garlic powder.
Crack the egg into a pie plate and whisk.
Spread flour and bread crumbs on separate plates.
Pat chicken tenders dry then sprinkle with seasoning.
Dip tenders in flour and shake off excess, then dip in egg (coating
well) and bread crumbs.
Lay out on a sheet of waxed paper or plastic.
When all tenders are coated, add to skillet and cook until well-browned
on one side (about 3 minutes), flip and brown other side.

* Note: Panko crumbs provide a great crunch, you should be able to find
them in the Asian section at your supermarket.