Prep time: 15 minutes
Cooking time: 10 to 15 minutes
This is better for your kids than fast food and it's absolutely delicious. If you want, offer store-bought barbecue sauce or ketchup instead of the homemade honey mustard dip — but this is an incredibly easy dip to make and leftovers are good the next day on sandwiches. Serves 4.
What you need:
For the dip:
- ¾ cup light sour cream
- 3 tablespoons Dijon mustard
- 1 tablespoon honey
For the chicken:
- 2/3 cup yellow cornmeal
- 1 teaspoon chili powder
- 1 teaspoon salt or to taste
- 1 egg
- 1 tablespoon water
- 1 pound thinly sliced chicken breast
- 6 tablespoons canola or olive oil
What to do:
- Prepare the dip: Stir together all ingredients in a small bowl. Cover and set aside while chicken cooks.
- In a shallow plate, mix the cornmeal with the chili powder and salt. In small bowl, beat egg with water. Dip chicken cutlets into the egg and then into the cornmeal mixture, coating well.
- Heat some of the oil in a large heavy skillet set over medium heat. Cook the chicken in a single layer in batches, flipping over after the first 2 minutes or when the chicken is golden brown. Add more oil, as needed, to the pan. Transfer the chicken cutlets to a cutting board. Cut each crosswise into 1-inch strips. Serve with dip.
