You know dinner was a success when your husband is sitting on the couch at 10:30 at night eating leftover cold chicken fingers.
Reading about my buddy D's adventures in making chicken fingers with a honey mustard dipping sauce left me with an intense craving. I also saw Tyler Florence make oven fries last week, so I decided to try them as well. Because what goes better with chicken fingers than fries?
For the chicken fingers I used the same batter that I use for Rachael Ray's Spicy O'Nuts and it worked perfectly. It's just 2 cups of pancake mix, about 3/4 of a bottle of beer and 1 teaspoon each of chili powder, paprika and hot sauce mixed together. The batter got nice and crispy and kept the chicken juicy and tender.
The dipping sauce is just 3 tablespoons mayo, 2 tablespoons Dijon mustard, 1 teaspoon yellow mustard, 1 teaspoon cream-style horseradish (I didn't have any so I left this out) and 1 teaspoon honey. Mix well and refrigerate before serving.
For the oven fries you preheat the oven to 450 degrees (I used the toaster oven since I was only making enough fries for me) and then preheat the baking sheet as well. Cut a cleaned and scrubbed potato into wedges and toss with salt and olive oil. Once the baking sheet it hot, add the fries and cook for 15 minutes. Turn them over and cook another 15-20 minutes until they're golden brown and crispy.