Serves: 22
Total Calories: 79

1/2 cup mayonnaise
2 tablespoons brown mustard
2 teaspoons sugar
2 teaspoons cider vinegar
1 pound chicken breast boneless, skin removed
salt
1/2 cup flour
1 egg beaten
1 cup bread crumbs fine dry
vegetable shortening Solid
Paprika

In a small bowl, mix mayonnaise, mustard, sugar and vinegar until well blended. Cover and refrigerate sauce up to 24 hours.

Cut chicken into thin 3 x 1-inch strips.* Sprinkle with salt. Place flour, egg and bread crumbs in separate shallow dishes. Coat chicken pieces with flour, shaking off excess. Dip into egg, then coat with crumbs set aside.

In a 10-inch skillet over medium heat, melt enough shortening to measure 1/4 inch. When hot, fry half of the chicken until golden brown, turning once during cooking. Drain on paper towels. Repeat with remaining chicken.

To serve, sprinkle paprika on mustard sauce. Serve with hot chicken strips.

*Partially frozen or very cold chicken breasts are easier to cut.

Nutritional Facts:

Serves: 22
Total Calories: 79
Calories from Fat: 42

More Recipes from the Fixin' Chicken 101 Ways Cookbook:
Chicken Kabobs with Peanut Sauce
Chicken Liver Pate
Chicken Salad Spread
Chicken-Olive Spread
Continental Chicken Strips
Deviled Mini Drumsticks
East Indian Appetizer Pie
Savory Chicken Canapes
Teriyaki Drumettes