CURRIED CHICKEN FINGERS WITH SWEET MUSTARD DIPPING SAUCe

Everyone loves chicken fingers — and those who don’t can make them with fish or turkey strips. They are delicious hot or cold (though not quite as crispy) and can be frozen. You don’t need cutlery to eat them and they are good with or without a dipping sauce (packed in a separate cup). Gluten free (GF) versions can easily be made, or you can use pulverized GF crackers or cereal that are unsweetened or low in sugar. Baking is the healthiest way to cook chicken fingers but you can also fry them in about 1/4” vegetable oil, 2 to 3 minutes per side.

11/2 lbs boneless, skinless chicken breasts

1 tbsp curry paste or powder 1 tsp kosher salt 3/4 cup all-purpose flour (or GF flour or cornmeal) 2 eggs, lightly beaten 2 cups panko breadcrumbs (or GF breadcrumbs)

1/4 cup cornmeal 1 tbsp sweet paprika 1 tbsp vegetable oil

Dip:

1/2 cup mayonnaise 2 tbsp honey mustard or maple mustard 1 tbsp lemon juice 1 tbsp chopped fresh dill

1. Separate ‘filets’ from chicken breasts and cut the larger portion into strips approximately the same size — 1” wide by 3” or 4” long. Rub chicken with curry paste and kosher salt.

2. Place flour in one shallow dish, eggs in another and combine breadcrumbs, cornmeal and paprika in another.

3. Dip chicken pieces into flour and shake off ex- cess, dip into egg, letting any extra drain off and then pat firming into breadcrumbs. Arrange on a rack set over a baking sheet and refrigerate until ready to cook.

Brush a rimmed baking sheet with one tablespoon vegetable oil. Place pan in a preheated 375F oven for 5 minutes. Carefully place chicken strips in a single layer on hot pan. Return pan to oven and cook 15 to 20 minutes or until just cooked through.

5. For dipping sauce combine mayonnaise with mustard, lemon juice and dill. Makes 16 to 20 chicken fingers