Buttermilk Chicken Fingers with Honey Mustard Sauce

Sauce: Serves 2

1 T. mayo

1 T. yellow mustard

1 T. sweet and spicy whole grain mustard

1 1/2 T. honey

Combine all ingredients and keep in fridge until ready to use.

Chicken:

1 1/2 lbs. chicken tenders

1/2 C. buttermilk

1 tsp. hot sauce

1 1/2 C. flour

1 T. garlic powder

1 tsp. smoked paprika

1/2 tsp. salt

1 tsp. black pepper

Place the chicken in a Ziploc bag and add the buttermilk and hot sauce. Squish around and place in the fridge for 1 hour. Combine the flour, garlic powder, paprika, salt and pepper in another Ziploc bag. Heat a deep fryer to 375 degrees. Take 3-4 pieces of chicken and toss into the flour bag and toss to coat well. Gently lower into the hot oil and fry for 6-7 minutes. Remove to a paper sack or paper towel lined plate when done. Repeat with remaining chicken. Serve with the honey mustard sauce or your favorite dipping sauce.

Recipe from janet page