Chicken Fingers with Horseradish/Dijon Sauce
alt.wisdom/Susan/2001
Serves 4

Serve this fried chicken dish with dipping sauce as a party appetizer.

2 pounds boneless, skinless chicken breasts cut into 1/2-inch strips
1 cup flour
2 eggs
1/2 cup milk
1 cup breadcrumbs
oil for frying

Sauce:
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.