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Chicken Strips with Honey Mustard Sauce

Chicken Strips with Honey Mustard Sauce
Yield:  6 servings
Cook Time:  15 minutes
Tips:  If desired, make a double batch of the chicken fingers and store in the fridge, then use later in pita sandwiches with lettuce, tomato and honey mustard sauce.
Suggestion:   Delicious served with Four Bean SaladPotato Salad and/or mashed potatoes.
Chicken Strips with Honey Mustard Sauce is so simple to make and is enjoyed by all ages. Little strips of chicken
breast are coated with a seasoned flour mixture, then fried to a golden brown. A honey mustard dipping sauce made with a simple combination of honey and Dijon mustard is served with the chicken, making this dish fun and tasty! This dish is great for parties, gatherings and potlucks as a main dish or hot appetizer. Chicken strips (also known as "Chicken Fingers" are, of course, always popular with kids, so this dish is great for kids' parties, sleepovers or anytime. You can also double this recipe, store the leftover chicken strips in the fridge, then use them in pita pockets the following day. Simply put a few chicken strips in a pita pocket, add a little lettuce and tomato, and drizzle some honey mustard sauce over it all and you have a quick and tasty sandiwch!



  • Honey Mustard Sauce

  • 1/2 cup honey
  • 1/4 cup Dijon mustard

  • Chicken Strips
  • 4 skinless, boneless chicken breasts (about 4 oz. each, totaling 1 lb.)
  • 1 cup all purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup milk
  • 1 cup oil for frying


Honey Mustard Sauce
Whisk together honey and Dijon mustard in a small mixing bowl. Cover with plastic wrap or transfer to a sealable container and store in refrigerator until ready to use.

Chicken Strips
Whisk together in a small mixing bowl flour, garlic powder, onion powder, salt and pepper. Pour flour mixture into a plastic bag. Drop chicken strips into the bag and immediately gently shake and move around to coat. Place coated chicken strips on a sheet of wax paper near cooking area. Place a few paper towels on a large plate and have ready near cooking area.

Heat about 1/4 inch of oil in a large nonstick skillet. When oil is hot, add about 1/3 of the chicken strips and cook until golden brown n all sides. When chicken strips are done, place on paper towels to drain. Cook 1/2 of remaining chicken strips, then the last remaining batch, immediately placing all cooked chicken strips on paper towels to drain after cooked.

Remove honey mustard sauce from refrigerator and heat in microwave or small saucepan until warm (not hot).

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