Mitzi's Chicken Fingers

So I saw this thing on yahoo about grown up chicken fingers.  I thought, the kids love chicken fingers and I love the idea of a grown up version of it. This was a very good grown up version of them.  It took a few bites before we all became accustom to them, but it is worth it to overcome your chicken strip preconceptions to enjoy it.  We had a bulgar pilaf with them and a salad.

Mitzi's Chicken Fingers
6 Servings
FOR THE DIPPING SAUCE
1 1/2 c  mayonnaise
1/4 c  honey
2 T  roughly chopped dill
2 T  fresh lemon juice
1 T  dry mustard powder
Kosher salt and freshly ground black pepper,to taste
FOR THE CHICKEN FINGERS
2 lb boneless,skinless chicken breasts, cut into 3"-lo
1 T  sugar
1 T  kosher salt
1 T  freshly ground black pepper
1 1/2 t  garlic powder
1 t  paprika
1 t  dry mustard powder
1 c  flour
4    eggs,lightly beaten
3 c  finely ground fresh breadcrumbs or panko
Canola oil,for frying
[Note:  Fresh breasts are sliced into strips, then marinated
overnight in salt, pepper, sugar, garlic, paprika, and other seasonings.
Flour-dusted and  dredged in an egg wash, the chicken is  coated in
breadcrumbs (ground loaves of supermarket white), and fried in canola
oil  ]
1. Make the dipping sauce: In a medium bowl, whisk together the
mayonnaise with the honey, dill, mustard powder, and lemon juice.
Season with salt and pepper, and stir together until smooth; set honey-
dill dipping sauce aside.
2. Make the chicken fingers: In a medium bowl, toss together chicken,
sugar, salt, pepper, garlic powder, paprika, and mustard; set aside.
Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set
aside. Pour oil to a depth of 2? into a 6-qt. Dutch oven; heat over
medium-high heat until deep-fry thermometer reads 325. Working in
batches, coat chicken in flour, shake off excess, and dip in eggs; coat
in breadcrumbs. Fry chicken until golden brown and crisp, about 3
minutes. Transfer to paper towels to drain. Repeat with remaining
chicken. Serve with dipping sauce

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