Grown up Chicken Fingers

This recipe comes from Mitzi's Restaurant in Winipeg, Canada. Technically this is a Chinese restaurant but 80% of their business is these.

• Ready In: 20 mins
• Serves: 6

Ingredients

• FOR THE DIPPING SAUCE

• 1 1⁄2 cups mayonnaise
• 1⁄4 cup honey
• 2  tablespoons fresh dill, rough chopped
• 2  tablespoons fresh lemon juice
• 1  tablespoon mustard powder
•  kosher salt & freshly ground black pepper

• FOR THE CHICKEN FINGERS

• 2  lbs boneless skinless chicken breasts, cut into 3-inch-long-by-1-inch-wide strips
• 1  tablespoon sugar
• 1  tablespoon kosher salt
• 1  tablespoon fresh ground black pepper
• 1 1⁄2 teaspoons garlic powder
• 1  teaspoon paprika
• 1  teaspoon mustard powder
• 1  cup flour
• 4  eggs, lightly beaten
• 3  cups  finely ground  fresh breadcrumbs or 3  cups panko breadcrumbs
•  canola oil, for frying

Directions

1. In a medium bowl, whisk together the mayonnaise, honey, dill, mustard powder, and lemon juice; season with salt and pepper and set aside.
2. In another medium bowl, toss together the chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside.
3. Prepare 3 separate shallow dishes - 1 with flour, 1 with eggs, and 1 with breadcrumbs.
4. Pour 2" of oil into a Dutch oven and heat over medium high heat to a temperature of 325 degrees F.
5. Working in batches coat chicken in flour, shake, dip in egg, coat in breadcrumbs; fry until golden brown and crisp, about 3 minutes.
6. Drain on paper toweling.
7. Serve immediately with dipping sauce.