Mitzi'S Chicken Fingers

• Dipping Sauce
• 1 1/2 cups mayonnaise
• 1/4 cup honey
• 2 tablespoons roughly chopped fresh dill
• 2 tablespoons fresh lemon juice
• 1 tablespoon dry mustard
• kosher salt
• fresh ground black pepper
• Chicken FIngers
• 2 lbs chicken breasts, cut into 3-inch long, 1-inch wide strips (boneless, skinless)
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 1 tbsp.freshly ground black pepper
• 1 1/2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon dry mustard
• 1 cup flour
• 4 eggs, lightly beaten
• 3 cups finely ground fresh breadcrumbs or 3 cups panko breadcrumbs

1. Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside,.
2. Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2" into a 6 quart Dutch oven; heat over medium-high heat until deep fry thermometer reads 325 degrees.
3. Working in batches, coat chicken with flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.

dipping sauce, mayonnaise, honey, dill, lemon juice, mustard, kosher salt, fresh ground black pepper, chicken fingers, chicken breasts, sugar, kosher salt, ground black pepper, garlic, paprika, mustard, flour, eggs, breadcrumbs

Taken from www.food.com/recipe/mitzis-chicken-fingers-466408 (may not work)