Crisp curried chicken fingers with honey mustard dipping sauce from Fine Cooking Annual, Volume 1: A Year of Great Recipes, Tips & Techniques by Fine Cooking Magazine

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Notes about this recipe

  • IowanCorn on March 03, 2024

    This was very tasty, and easy to make, even not as messy as some breaded chicken recipes I've done. The sauce had a bit of fruity backflavor to it - which I think came from the brown mustard I used. I also used regular bread crumbs, as apposed to the called for panko, and it worked out fine, if not as crunchy. This is a weekday dinner recipe and definitely repeatable.

  • Trackypup on December 07, 2011

    Really yummy. Something about the combination of the sauce and the curry really elevates this dish. Didn't use all the oil in the sauce, maybe just 2 tablespoons.

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