What
you need,
For
the dip,
¼
cup mayo
1
tbsp. yellow mustard
1
tbsp. honey
2
tsp. fresh squeezed lemon juice
½
tsp. fresh ground pepper
1
tsp. garlic salt
Combine
all the ingredients in a small bowl. Adjust the seasonings to
your liking, if you want it a bit sweeter a little more honey etc.
Refrigerate
for 30 minutes.
For
the chicken fingers,
1
lb. chicken tenders
1
tsp. salt, divided
½
tsp. fresh ground pepper, divided
1½
cups buttermilk
1
large egg
1
cup all-purpose flour
1
½ cups Panko bread crumbs
½
cup fresh grated Parmesan Cheese
½
tsp. fresh thyme leaves, chopped
¼
tsp. red pepper flakes
6
tbsp. olive oil
Season
both sides of the chicken with ½ teaspoon of salt and ¼ teaspoon of the
pepper. In a shallow dish whisk the
buttermilk and the egg to combine.
Add
the flour and remaining salt and pepper to another shallow dish.
In
a third dish combine the Panko crumbs, Parmesan cheese, Thyme and red pepper
flakes.
Dip
each of the chicken tenders into the buttermilk, shaking off any excess. Then
coat with the flour mixture, put the chicken back into the buttermilk and finally
into the panko crumbs, pressing to adhere.
Lay
each coated chicken finger onto a large plate.
Heat
3 tablespoons of the oil in a large skillet over medium high heat. Add half the chicken to the pan cooking until
brown and crisp on each side, about 3 minutes per side.
Add
the remaining oil to the pan and cook the second batch of chicken the same way.
Serve
right away with the honey mustard dip.
Jen of My Tiny Oven
