Honey Mustard Sauce - Cuisinart CDF-200 Manual Del Usuario

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.
14