It is hard to come up with interesting and tasty recipes sometimes. It’s like hitting writer’s block. In that case I ask my teenage son what type of recipe would be interesting. He likes things with sauces and so we have been trying to perfect a truffle honey mustard sauce recipe he saw. There wasn’t any written recipe or measurement so he just created this below through experimentation and practice.
We decided to pair the sauce with chicken fries since I had some chicken breast on hand. Chicken fries are like French fries but the latter are made with potatoes, of course. Chicken fries start with chicken that is breaded and then deep fried or baked in the oven.
The end result of the honey mustard sauce and fries were so good that I had to share the recipe with you!
I like to fry my chicken fries in a medium-size non-stick wok. This uses little oil than a regular pan, although that would work too. A trick for a good fried product is to not overcrowd the pan during frying, and maintaining the correct temperature (350-375 degrees).
If you don’t like deep frying you can bake the fries in the oven at 375 degrees on a parchment-lined baking sheet, turning them halfway through. Bake time will depend on the size of your chicken pieces. It should take 12-20 minutes or until a thermometer inserted in the center of the chicken reads 165 F.
I would encourage you to make our truffle honey mustard sauce to go with the chicken fries. This sauce is delicious, fun, and more sophisticated than regular ketchup and mustard!
Honey mustard sauce
- 1/2 cup full fat mayo
- 1 tbsp. regular mustard
- 1 tbsp. spicy brown mustard
- 1 tbsp. good quality balsamic vinegar
- 1 1/2 tbsp. honey
- 1/4 tsp. truffle salt
- 1/4 tsp. regular parica
For the chicken
- 3 large chicken breast or (1.5 to 2 lbs.) cut into 4-inch long, 1/2-inch thick pieces
- 1/4 tsp. each garlic powder, onion powder, paprika, and ground black pepper
- 3/4 tsp. salt
For the breading
- 1/2 cup all-purpose flour
- 1 cup panko bread crumbs
- 1 cup yellow cornmeal
- 1/2 tsp. ground black pepper
- 1/2 tsp. salt
- 1 1/2 tbsp. finely chopped parsley
- 1 1/2 tbs. finely chopped chives
- 2 eggs
- 2 tbsp. milk or water
- 2 cups canola oil
Honey mustard sauce
Combine all honey mustard ingredients together in a bowl. Use a whisk to mix all until smooth and well mixed.
Place chicken strips in a large shallow bowl with all the spices. Gently mix in all the spices well into the chicken and set aside while you set up the breading station.
For the breading, you will need 2 medium shallow bowl and one small bowl. Place flour in one medium bowl and spread out the flour as much as you can.
In the 2nd medium bowl, add panko, cornmeal, salt, pepper, parsley, and chives, and mix.
In the 3rd bowl, add eggs, milk, and beat well.
Once your breading station is ready, dredge chicken strips in the flour first, then cover in egg, and coat with bread crumbs mixture.
Preheat oven to 175-200 degrees Fahrenheit.
Heat oil in a medium non-stick wok over medium to 350°F. Working in batches of 4-5 strips at a time, carefully place in hot oil, making sure to avoid overcrowding. Cook until the breading is golden brown and very crispy. This will take 1 1/2-2 minutes total per batch, turning once halfway through. Remove strips from skillet, and place on a wire rack set inside a rimmed baking sheet lined with parchment paper. Adjust the temperature under wok as needed while frying to maintain oil temperature of 350°F.
Place your finished chicken strips in a preheated oven to keep warm while repeating the frying process with the remaining strips.
Transfer the finished chicken strips to a serving dish and serve with your prepared honey mustard or a sauce of your choice!
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!