Recipe(tried): Chicken Fingers with Honey Mustard Sauce, Walnut Brownies

My teenage son and daughter love chicken fingers and this is the best recipe I have found. The sauce is very similar to the kids' favorite one at a local restaurant. We will be having Chicken Fingers with Honey Mustard Sauce, Oven Potato Wedges, Seven Layer Lettuce Salad and Walnut Brownies.

Chicken Fingers with Honey Mustard Sauce
Serves 6

6 boneless, skinless chicken breasts, halves
1 egg, beaten
1 cup buttermilk
1-1/2 teaspoons garlic powder
1 cup flour
1 cup bread crumbs
1 teaspoon salt
1 teaspoon baking powder
oil for frying

Cut the chicken into 1/2 inch strips, place in a large resealable plastic bag. Combine egg, buttermilk and garlic powder, pour over chicken. Seal and refrigerate for 2-4 hours. In another plastic resealable bag,combine flour, bread crumbs, salt and baking powder. Drain chicken, discarding buttermilk mixture. Place chicken in the bag with the flour mixture, seal and shake to coat. In an electric skillet, heat oil to 375 degrees Fry the chicken in batches for 4-5 minutes or until golden brown. Drain on paper towels.

Honey Mustard Sauce
3/4 cup sour cream
1/3 cup mayonaise
1/3 cup Dijon mustard
1/3 cup honey
1 tablespoon plus 1 teaspoon lemon juice

Whisk till smooth.

WALNUT BROWNIES
Yield: 3 dozen

1 package (18-1/4 oz) chocolate cake mix
1/4 cup vegetable oil
1/4 cup water
2 eggs
1/2 cup chopped walnuts
1/2 cup semisweet chocolate chips

In a mixing bowl, combine cake mix, oil, water and eggs; beat until smooth (batter will be thick). Stir in walnuts and chocolate chips. Spread into a greased 13 x 9 inch baking pan. Bake at 325 degrees for 25-33 minutes or til the top springs back when lightly touched in the center. Cool on a wire rack. Cut into bars.