14
strips. Place cut chicken in the chilled
brine mixture and refrigerate for 30 to 60
minutes.
Combine the flour with the salt, pepper,
paprika and granulated garlic in a shallow
bowl; reserve.
When ready to cook, drain chicken and
pat completely dry. Heat oil in Cuisinart®
4-Quart Deep Fryer to 350°F. Dip the
drained and dried chicken strips in
buttermilk and roll in flour mixture to coat
well. Place the strips on a plate. Carefully
place the chicken strips in the hot oil in
batches. Cook, turning once, for about 3 to
4 minutes per side. Drain on layers of paper
towels and serve with Honey Mustard
Sauce (page 14).
Honey Mustard Sauce
½ cup honey
¼ cup Dijon mustard
(regular or grainy)
Blend honey and mustard to make honey
mustard sauce.
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