Chicken Fingers with Honey Mustard Sauce
4 Skinless boneless chicken breasts
1 cup flour
1/2 t. salt
1/4 t. pepper
3/4 C. Rice, Soy, or Almond milk
1 C. oil for frying
Slice chicken into strips
Mix flour, salt, and pepper in a shallow bowl or plate
Dip chicken into milk substitute and then roll in flour mixture. Coat well.
Place oil in pan and heat to 350 degrees.
Lay chicken evenly in pan (may take more than one session) and fry on each side for about 3 minutes until golden brown. Slightly more if using big slices.
Drain on paper towels.
1/2 Cup honey
1/4 Cup dijon mustard
Mix in a bowl and serve with chicken.