Fingers de pollo con salsa de mostaza y miel

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Fingers de pollo con salsa de mostaza y miel. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Fingers de pollo con salsa de mostaza y miel is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it's fast, it tastes yummy. Fingers de pollo con salsa de mostaza y miel is something which I've loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Fingers de pollo con salsa de mostaza y miel, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fingers de pollo con salsa de mostaza y miel delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fingers de pollo con salsa de mostaza y miel is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fingers de pollo con salsa de mostaza y miel estimated approx 1 hora y 30 min.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Fingers de pollo con salsa de mostaza y miel using 12 ingredients and 6 steps. Here is how you can achieve that.

Es una receta​ genial para los más peques. Y además la pechuga queda jugosa.

Ingredients and spices that need to be Make ready to make Fingers de pollo con salsa de mostaza y miel:

1. -- Para los fingers:
2. 250 g pechuga
3. sal y pimentón dulce
4. 50 g harina
5. agua
6. cerveza
7. -- Para la salsa:
8. 2 cucharadas jugo de limón
9. 2 cucharas miel
10. 2 cucharadas mostaza
11. 2 cucharadas vinagre
12. 8 cucharadas aceite de oliva

Instructions to make to make Fingers de pollo con salsa de mostaza y miel

1. Cortamos la pechuga a tiras de un dedo de grosor y se alinea al gusto.
2. Para el rebozado, mezclamos cerveza y agua a partes iguales y la mezclamos con agua. Tiene que quedar una masa fluida pero consistente. Por último, echamos una o dos cucharaditas de pimentón dulce.
3. A continuación, añadimos en la salsa las pechugas y las dejamos reposar 1h.
4. Mientras hacemos la salsa: Vertemos todos los ingredientes menos el aceite y los mezclamos ligeramente. Luego, mientras batimos con la batidora vamos echando el aceite hasta que quede una mezcla homogénea.
5. Después del reposo freímos las pechugas. Asegúrense de escurrir bien el aceite.
6. Y listo para servir.

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