Cut chicken into 1/2 inch strips. Make honey-mustard sauce: Blend honey & mustard well, set aside. Mix flour,salt,pepper, and cayenne pepper in resealable bag. Dip chicken, then put pieces into bag with flour mix. Shake up to mix well.Place chicken on waxed paper. Pour oil, about 1/4 inch into lg heavy skillet. Heat over med-high heat Divide chicken into batches. Place chicken in even layers in hot oil. Fry, turning once, for about 3 minutes on each side, or until golden brown. Drain on paper towels. Serve with sauce.
Kids of all ages love these.
This recipe has been added to the following public cookbooks:
billys notable cooking,
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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