Crispy Chicken Fingers

Makes 6 servings

3     tablespoons kosher salt
3     tablespoons brown sugar
1     cup boiling water
12   ice cubes
4     skinless, boneless chicken breast
        halves
1     cup unbleached, all-purpose flour
½    teaspoon kosher salt
¼    teaspoon freshly ground pepper
¼    teaspoon paprika
¼    teaspoon granulated garlic powder
       oil for frying
¾    cup buttermilk or regular milk

Combine salt, sugar and boiling water in a
medium-large, heatproof bowl. Stir until sugar
and salt are completely dissolved. Add ice. Cut
chicken into ½ x 2-inch 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® 3.4-Quart
Deep Fryer to 375°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.