Mitzi'S Chicken Fingers - cooking recipe

Ingredients

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

Preparation

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,.
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.
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.