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Chicken Fingers

Yay sports bowl! The big game! Go New England and all that hoo haw. Really, Super Bowl Sunday is one of my favorite days of the year, but I am clearly not a devout football fan. I am, however, a devotee of party food, and this is my day to shine. Meatball sliders, nachos, cocktail weiners, pigs in a blanket, pulled pork sliders, garlic knots, cheesy fries, pull apart bread and of course, battered chicken fingers. 

Crispy on the exterior, fluffy within, perfectly cooked chicken tenders with a honey mustard dipping sauce and you have a tastebud touchdown. As with most delicious party foods, this does involve deep frying. I have a few deep frying machines in my home (a worthy investment, I think- and each sparks joy, thank you very much Mari Kondo), but you can make do with a heavy bottomed stock pot and a good thermometer.


2 chicken breasts, sliced into 16 strips
salt and pepper
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1 cup sparkling water
1/2 cup flour, for dredging
oil, for frying
1/4 mayo
2 tablespoon Dijon mustard
2 tablespoons honey

Whisky together the mayo, mustard and honey until smooth; set aside.

Salt and pepper each chicken strip.

Heat the deep fryer to 350 degrees F. 

Whisk the egg and water together in a bowl, then whisk in the cup of flour, baking powder, salt and pepper. Let the batter sit for a few moments while you dredge the chicken strips in the remaining 1/2 cup of flour. 

Dip each strip into the batter, allowing excess to drip off. Add the battered chicken 3 to 4 at a time into the fryer and cook for 7 to 9 minutes (the chicken should reach an internal temp of 165 degrees F).

Drain the cooked chicken on a paper towel lined plate and serve warm. Enjoy! 


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