Crispy Chicken Fingers with Honey Mustard Sauce

Makes 6 servings

3	tablespoons kosher salt
3	tablespoons brown sugar
1	cup boiling water
12	ice cubes
4	skinless, boneless chicken breast halves

1cup unbleached, all-purpose flour

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

¼ teaspoon paprika

¼ teaspoon granulated garlic powder

¾ cup buttermilk or regular milk

Honey Mustard Sauce

½cup honey

¼cup Dijon mustard (regular or grainy)

Combine salt, sugar and boiling water in a medium-large heat-proof bowl. Stir until sugar and salt are completely dissolved. Add ice. Cut chicken into ½ x 2-inch strips. Place cut chicken in the chilled brine mixture and refrigerate for 30 to 60 minutes.

Combine the flour with the salt, pepper, paprika, and granulated garlic in a shallow bowl. Blend honey and mustard to make honey mustard sauce.

When ready to cook, drain chicken and pat completely dry. Heat oil in Waring Pro® Professional Deep Fryer to 375°F. Dip the drained and dried chicken strips in buttermilk and roll in flour to coat well. Place the strips on a plate. Carefully place the chicken strips in the hot oil in batches. Cook,

turning once, for about 3 to 4 minutes per side. Drain on layers of paper towels and serve with honey mustard sauce.

DF250B, DF280 specifications

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