Hi, I'm John McLemore with Masterbuilt and the author of "DADGUM That's Good!" I've got three kids, Brooke, my oldest, John, we call him J. Mac, he's my middle son and my youngest daughter is Bailey. And this recipe is named after my my youngest daughter, Bailey's chicken fingers. A real simple recipe, but there's a little of twist, going away from a Southern fried chicken dish to one that's got bread crumbs in it. So, let's get started with the ingredients. First, we've got us some wet ingredients that we're going to apply into a small bowl. We've got one-half cup of Dijon mustard, six tablespoons of honey, one lightly beaten egg, one-half cup of buttermilk. The dry ingredients, crackers, saltine crackers, bread crumbs and a little bit of pepper. Our fryer is preset at 375 degrees and the oil is ready. But before we mix all of this together, this is a recipe that's chicken fingers and fries. So, we're going to start the French fries first. Now, we've got some homemade French fries, or if you want, you can just go with the frozen kind, we like homemade fries. The secret with this, is you want to put in about half a basket because we're going to add the chicken strips about half way through these fries going in, o.k. Always remember, put on some protective gloves prior to lowering it down to the oil for safety and lower these in and set a timer at about four minutes. While those are frying up, let's take our wet ingredients, our Dijon mustard, we're going to combine all of these into a medium size bowl. Our honey, one lightly beaten egg, and a half a cup of buttermilk, blend that liquid together. Now with that honey, you've got to give it a little bit of a stir to completely blend all of those together. Once that's done, we're going to combine our dry spices into a flat aluminum tray. Put in our saltine crackers, our breadcrumbs and a little bit of black pepper to taste, about a half a teaspoon, mix that up. Now, we're going to take our chicken strips and we're going to place them into the egg wash and buttermilk, Dijon mustard mix. We're going to do three chicken fingers at a time, because we've got our fries going in there at the same time and they're a little slippery. Place them into the crackers and breadcrumbs, make sure you completely coat both sides. What I love about this recipe, not only that it's my daughter's recipe, but it has a unique crunch with those crackers and breadcrumb. So, we've got those ready, always put on some protective gloves when you pick up this basket. And you can lay those chicken fingers in, right beside those chicken, or those French fries. O.k., we're going to lay in our last chicken finger, and lower this back down into the oil for about four minutes. And you'll notice those fries are actually starting to get good going, about another four minutes is going to be perfect on those. And those chicken fingers are going to be perfect. It's been eight minutes total, eight minutes on the fries and about four minutes on the chicken, and these are done. So, we're going to let them drain for about a half a minute, back into the fryer, and that looks fantastic. My suggestion, is instead of going to the ball field and instead of going out to a restaurant, how about enjoying Bailey's fried chicken fingers and fries at the same time. I'm John McLemore, that is DADGUM Good!
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