4. Cook the Chicken:
To Fry:
- Heat ½ cup of vegetable oil in a large skillet over medium heat. Once the oil is hot (but not smoking), carefully add the chicken rolls and fry for 3–4 minutes per side until golden brown. Transfer to a baking sheet and finish baking in the oven for 10–15 minutes, or until the internal temperature reaches 165°F (74°C).
To Bake Only:
- Place breaded chicken rolls directly on the prepared baking sheet. Lightly spray or brush the tops with oil for a crispier finish. Bake for 25–30 minutes, or until the coating is golden and the internal temperature reaches 165°F (74°C).
5. Make the Dijon Sauce (Optional):
- While the chicken is cooking, melt butter in a small saucepan over medium heat. Add cornstarch and whisk to create a smooth roux. Cook for 1 minute, stirring constantly.
- Slowly add the milk while whisking to prevent lumps. Once smooth, add Dijon mustard, brown sugar, and apple cider vinegar. Stir and simmer for 2–3 minutes until thickened. Taste and adjust seasoning as needed.
