RECIPE FROM "SANDY'S
Chicken Fingers With Horseradish-Dijon Sauce
2 pounds boneless, skinless chicken breasts cut into 1/2-inch strips
1 cup flour
1/2 cup milk
1 cup breadcrumbs
Oil for frying
1 cup sour cream
1/4 cup mayonnaise
2 tablespoons dijon mustard
1 1/2 teaspoons horseradish
1/2 teaspoon hot sauce
Mix the eggs and milk.
Dredge the chicken first in the flour, then in the egg mix and finally in the breadcrumbs.
Place in the pre-heated oil (375) and cook until golden brown.
Then mix the sauce ingredients and serve as a dipping sauce.
This is great as a dipping sauce or as a party appetizer.