Fried chicken fingers with a tang dip sauce

• 8 Skinless and Boneless chicken breasts
• 2 cup Milk
• 2 tsp Salt
• 1/2 tsp Lemon Pepper
• 1/2 tsp Black Pepper
• 2 cup All purpose flour
• 1 Vegetable Oil
• 1 tbsp Sugar
• 1 cup Mayo
• 1/2 cup Olive Oil
• 1/3 cup Chili Sauce
• 1/3 cup Ketchup
• 2 tbsp Water
• 4 tsp Worcestershire Sauce
• 4 tsp Mustard (can use honey or spicy mustard)
• 2 tsp Pepper
• 1 tsp 1/8 paprika
• 1/4 tsp Hot sauce
• 1 medium Minced Onion
• 1 tsp Minced garlic

1. Mix all sauce ingredients till smooth and combined and chill for an hour.
2. Cut each chicken breast into 4 strips.
3. Combine milk, lemon pepper, pepper, and salt with chicken in a shallow dish or zip lock bag and coat chicken and leave in mix and chill for 4 hours.
4. Remove marinade, and dredge chicken in flour.
5. Pour oil to depth of 2 inches into large dutch oven and heat to 350.
6. Fry chicken in batches for 5-6 minutes or untill golden brown.
7. Drain on paper towels and serve with sauce.
8. Enjoy :)

chicken breasts, milk, salt, lemon pepper, black pepper, flour, vegetable oil, sugar, mayo, olive oil, chili sauce, ketchup, water, worcestershire sauce, honey, pepper, paprika, sauce, onion, garlic

Taken from cookpad.com/us/recipes/332730-fried-chicken-fingers-with-a-tang-dip-sauce (may not work)