• 1 cup vegetable oil
  • 1 cup milk
  • 1 large egg
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon confectioners’ sugar
  • Salt and freshly ground black pepper, to taste

Honey Mustard Sauce:

  • 1/4 cup mayonnaise
  • 2 tablespoons honey
  • 1 tablespoon mustard
  • 2 teaspoons Dijon mustard
  • 2 teaspoons freshly squeezed lemon juice
  • Whisk together mayonnaise, honey, mustards and lemon juice in a small bowl; set aside.


  1. Heat vegetable oil in a large skillet over medium high heat.
  2. In a large bowl, whisk together milk and egg. Stir in chicken and gently toss to combine; drain excess milk mixture.
  3. In a large bowl, combine chicken, flour and confectioners’ sugar; season with salt and pepper, to taste.
  4. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  5. Serve immediately with honey mustard.

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