Cuisinart CDF-200P1 User Manual - Page 14

strips. Place cut chicken in the chilled brine mixture and refrigerate for 30 to 60 minutes. Combine the flour with the salt, pepper, paprika and granulated garlic in a shallow bowl; reserve. When ready to cook, drain chicken and pat completely dry. Heat oil in Cuisinart® 4-Quart Deep Fryer to 350°F. Dip the drained and dried chicken strips in buttermilk and roll in flour mixture to coat well. Place the strips on a plate. Carefully place the chicken strips in the hot oil in batches. Cook, turning once, for about 3 to 4 minutes per side. Drain on layers of paper towels and serve with Honey Mustard Sauce (page 14). Honey Mustard Sauce ½ cup honey ¼ cup Dijon mustard (regular or grainy) Blend honey and mustard to make honey mustard sauce. 14