Beer-Battered Chicken Fingers with Homemade Honey Mustard

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Everyone has their own Pavlov’s Dog. For me, it is my sudden craving for something fried whenever I’m watching a football game. And it seldom matters what it is. Wings. Cheese. Donuts. So long as it’s a food that has made friends with a batch of really hot oil, I’m golden!

One of my favorite fried foods to eat during a game is one that tends to bring everyone back to their childhood — chicken fingers. But what I’ve learned over the years is that not all chicken fingers are created equal. There is the seasoning (or lack of) that hits the raw chicken before it is dredged in a number of different batters, creating a flavor profile that immediately alters the destiny of said poultry. And while I am a HUGE fan of panko and buttermilk, I’ve come to realize there is only one way chicken fingers should be prepared.

This Beer-Battered Chicken Fingers with Homemade Honey Mustard is about as easy of a recipe as one can have for a dish like this. Every element is layered with simple spices that combine to create an incredibly flavorful, decadent and addictive dish. And because they take only minutes to cook up, they’re easy to knock out on the fly for you and your guests the next time you throw a party.

Beer-Battered Chicken Fingers
with Homemade Honey Mustard

For the chicken:

1 lb chicken breast, cut into 8 strips

1/2 tsp kosher salt

1/2 tsp granulated garlic

1/2 tsp dried oregano

1/4 tsp cayenne pepper

Coat the chicken with the spices and set aside.

For the honey mustard:

2 tb yellow mustard

2 tb honey

1/2 tsp worchestershire sauce

1/2 tsp whole grain mustard

Mix the ingredients in a small dish and set aside.

For the beer batter:

1/2 cup flour

1/4 cup cornstarch

1/2 tsp granulated garlic

1/2 tsp onion powder

1/2 tsp white pepper

1/2 tsp paprika

1/2 tsp kosher salt

1 cup land shark beer (or your favorite beer, preferably something pale)

Mix the ingredients in a large bowl and set aside.

For the frying:

Seasoned chicken

Beer batter

1 cup flour

1-2 cup of canola oil

Salt for sprinkling

Place the oil in a skillet over medium to medium-high heat. Once the oil is hot, dredge the chicken in the flour and coat with the beer batter. Shallow fry each piece in the skillet for 3-4 minutes on each side until the chicken is brown, crispy and cooked all of the way through. Place the chicken on a plate lined with paper towel or a cookie sheet lined with a wire rack to drain any excess oil. Sprinkle with additional salt while the chicken is hot.

If you must cook the chicken in batches, place the cooked chicken in an oven at 200 degrees to keep warm.

Bringing it all together:

Place the chicken fingers on a large platter alongside the honey mustard. Sprinkle with additional salt if desired along with crushed red pepper flakes for added heat. Serve while warm and enjoy!

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