Pan Fried Chicken Fingers With Lemon Dill Dip

Step 1: Dill Dipping/Sauce ... Add everything to a small bowl; and mix to combine. Start out with a little honey and a little mustard; you can always add more. Mix until you get the 'taste' you like. Also, the original recipe does call for dried dill; but, I prefer fresh. Note: you can always use dried dill; but, only use about 1 tablespoon - dried herbs are much more intense in flavor. Cover with plastic wrap; and, refrigerate for at least 1 hour before serving.

Step 2: NOTE: I prefer to cut my own chicken fingers. First, tenderloins can be a bit pricey; and, they are a bit too thin in my opinion. Get boneless skinless breasts; and, cut them yourself. I like to cut mine a bit thicker.

Step 3: Breading Station ... Add the flour to a small flat dish or pie plate; the egg and lemon zest to another (mix to combine) and, finally the bread crumbs and red pepper flakes to a third dish. A typical breading station.

Step 4: Chicken ... Season the chicken with the salt and lemon pepper on both sides; and, let them rest on the counter to take the chill off. Then, dip the chicken fingers into the flour ... shaking most of the flour, then, into the egg mixture; and, finish in the bread crumbs. Set them to the side on a plate or wire rack for 10-15 minutes before frying. This allows the coating to really stick to the chicken.

Step 5: Pan Fry ... I prefer to use a non-stick pan for this; or, a heavy cast iron pan. Heat up the pan, then add the oil. You want a nice shimmer on the oil - medium high heat. You don't want them to burn, and not cook all the way through. Cook 2-3 minutes per side until golden brown; then, transfer to a plate lined with a paper towel to drain. Remember, cook them in batches so you don't over crowd the pan. You can also keep them warm in the oven on a wire rack (that way, they won't get soggy).

Step 6: Serve and ENJOY! ... Serve with a couple of lemon wedges and the dip. Note: You can also make these prepped ahead and freeze. Then, just thaw; and, pan fry. Also, the dip is not just good with chicken; it is great with vegetables, roasted or fried artichokes, fries, fish or any shellfish, etc.