Grown Up Chicken Fingers - cooking recipe

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

Preparation

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