Country crisp chicken fingers

Ingredients

• 4 boneless, skinless chicken breast halves (sliced into strips)
• 1 cup Crystal Wing Sauce (original or extra hot)
• 1/2 cup Crystal Brown Mustard
• 1 1/2 tsps. garlic powder
• 1/2 tsp. ground thyme
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 cups flour seasoned with salt, red and white pepper, to taste
• 2 cups vegetable or peanut oil

Directions

Combine Crystal Wing Sauce, brown mustard, garlic powder, thyme, salt and pepper in medium-size bowl. Mix well.
Lightly roll chicken strips in flour. Coat with wing sauce mixture. Roll again in flour.
Heat oil to 350 degrees. Fry in hot oil until chicken pieces float to the top. Drain on paper towels. If desired, dip in wing sauce or blue cheese dressing.
Serves 4.

*from the Advocate (Baton Rouge)