Breaded Chicken Fingers and Honey Mustard Sauce

I love this recipe because I enjoy it over romaine lettuce, with hard boiled eggs, bacon, corn, cucumbers and more. The kids love the chicken in ketchup. We all win!

Chicken:
1 egg, beaten
1 cup buttermilk
1 ½ tsp garlic powder
1 cup all-purpose flour
1 cup seasoned breadcrumbs
1 tsp salt
1 tsp baking powder
1 quart oil for frying

Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C) Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Honey Mustard Dressing:
¼ cup mayonnaise
1+ Tbsp prepared mustard
1+ Tbsp honey
½ Tbsp lemon juice
garlic powder to taste
In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Add more mustard and/or honey to your desired taste. Store covered in the refrigerator.