Breaded Chicken Fingers and Honey Mustard

Ready in 30 minutes (plus 4-24 hours brine time)

Serves 4 people

Recipe by Courtney Anderson

2/3 cup Bread crumbs

1 tsp paprika

1 tsp garlic powder

1 tsp mustard powder

1 tsp onion powder

Salt Pepper

Honey mustard brine:

2 tbsp salt

1 tsp Peppercorns

2 tbsp Honey

1 tbsp Mustard seeds

2 garlic cloves

2 tbsp cane sugar

1 lemon

Dipping sauce:

2 parts Mustard

1 part Honey

(For a creamy sauce mix in 1 part mayo) Example: 2 tbsp mustard, 1 tbsp honey, 1 tbsp mayo

Brine: Bring 4 cups of water to boil, add in mustard seeds, peppercorns, salt, sugar and juiced lemon plus rind. Mix until salt and sugar are dissolved. Remove from heat. Add in honey, mix until combined. Allow to cool before adding in chicken. Let chicken sit in brine (in the fridge) for a minimum of four hours, or overnight.
Preheat oven to 425 F. Drain and Rinse chicken. Pat dry. Add breadcrumbs and spices to a bag, shake until combined. One at a time add chicken fillet to bag, shake until covered, remove from bag and add to a baking sheet lined with parchment paper. Continue until all fillets are bread.
Bake in oven at 425F for 20 minutes. Remove and enjoy with dipping sauce, on a salad, in a wrap or with your favourite sides.