by Amanda

October 31, 2011

Okay, so I may have lied a little.  In my About Me section, I said I took it upon myself to learn how to cook.  I guess it’s kind of true, but then again, it’s kind of not.

Growing up, my dad was [almost] always the one to cook dinner.  My mom got home later than my dad from work, so he just usually did it.  Plus, he’s always liked cooking.  So, when I got engaged and realized that soon, a.) I would be living with Cesar (ah!), and b.) one of us would be responsible for putting a meal on the table for dinner most nights (ahhhhhhhh!), I decided it was time to learn how to cook.  I did offer to make dinner once in a while, which was usually a recipe I’d found online and followed to a T).  But, I also would just hang out in the kitchen while my dad was making dinner and just pick up little things here and there, like how to make the best chili and spaghetti sauce in the world (Grandma’s recipes!).

My dad is the type of cook who rarely uses a recipe, and when he does, he makes so many changes, it’s not even close to the original recipe anyway.  That is why it really surprised me that he pretty much followed this recipe exactly when he made it for us for dinner last week.  I was pretty glad he did though, because it was really good.  One little hint though: the dipping sauce is good, but it tastes almost identical to the Dijon mustard that they had in the fridge.  So, if you want to save a few minutes, just make the chicken according to the recipe, buy a bottle of Dijon mustard, and call it dinner.

“Grown-Up” Chicken Fingers with Dipping Sauce
(recipe adapted from Saveur)
Dipping Sauce
1 1/2 c. mayonnaise
1/4 c. honey
2 tbsp. dill, chopped
2 tbsp. lemon juice
1 tbsp. ground mustard
salt and pepper, to taste
Mix all ingredients in a mixing bowl until smooth.
Chicken Fingers
2 lb. boneless, skinless chicken breasts, cut into strips
1 tbsp. sugar
1 tbsp. salt
1 tbsp. pepper
1 1/2 tsp. garlic powder
1 tsp. paprika
1 tsp. ground mustard
1 c. flour
4 eggs, beaten
3 c. plain breadcrumbs
canola oil for frying
Toss chicken with sugar, salt, pepper, garlic powder, paprika, and ground mustard and set aside.  In three bowls, put flour, eggs, and breadcrumbs.
Heat canola oil (enough to cover chicken) over medium-high heat.  In several separate batches, dip chicken in flour, eggs, then in breadcrumbs.  Fry chicken until it starts to brown (4-5 minutes).  Place on paper towels to let oil drip off.  Repeat with remaining chicken.

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