Post by Jay on Nov 18, 2004 20:40:52 GMT -6
Hard Rock Cafe Tupelo Style Chicken
Honey Mustard Dipping Sauce:
1/4 cup mayonnaise
1 1/2 teaspoons prepared mustard
2 teaspoons honey
pinch paprika
Apricot Dipping Sauce:
2 tablespoons Grey Poupon Dijon mustard
1 tablespoon apricot preserves
2 tablespoons honey
1 cup corn flake crumbs
2 teaspoons crushed red pepper flakes
1 1/4 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic
1 egg
1 cup milk
1 cup flour
1 pound chicken breast fillets
Preheat oil in a deep fryer to 350F. Make the honey mustard dipping
sauce by combining the ingredients in a medium bowl. Cover and
refrigerate. Make the apricot dipping sauce by combing those
ingredients in a medium bowl. Cover and refrigerate this sauce as
well, until your chicken is ready.
Prepare the breading by combining the corn flake crumbs, crushed red
pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder,
and garlic in a medium bowl. Beat the egg in a medium bowl, add the
1 cup of milk and stir. Pour the flour into another medium bowl.
Slice each chicken breast lengthwise into strips approximately
1/2-inch wide. When the oil is hot, bread your chicken by first
coating each strip with flour. Dip the chicken into the egg/milk
mixture and then back into the flour. Dip each chicken strip back in
the egg/milk mixture and then in the corn flake crumb mixture. Be
sure to coat each chicken piece thoroughly with the corn flake
crumbs. Fry 6 to 8 coated chicken strips at a time in the oil for 4
to 5 minutes or until the chicken is golden brown. Drain and serve
chicken with the dipping sauces on the side.
Jay
Honey Mustard Dipping Sauce:
1/4 cup mayonnaise
1 1/2 teaspoons prepared mustard
2 teaspoons honey
pinch paprika
Apricot Dipping Sauce:
2 tablespoons Grey Poupon Dijon mustard
1 tablespoon apricot preserves
2 tablespoons honey
1 cup corn flake crumbs
2 teaspoons crushed red pepper flakes
1 1/4 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic
1 egg
1 cup milk
1 cup flour
1 pound chicken breast fillets
Preheat oil in a deep fryer to 350F. Make the honey mustard dipping
sauce by combining the ingredients in a medium bowl. Cover and
refrigerate. Make the apricot dipping sauce by combing those
ingredients in a medium bowl. Cover and refrigerate this sauce as
well, until your chicken is ready.
Prepare the breading by combining the corn flake crumbs, crushed red
pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder,
and garlic in a medium bowl. Beat the egg in a medium bowl, add the
1 cup of milk and stir. Pour the flour into another medium bowl.
Slice each chicken breast lengthwise into strips approximately
1/2-inch wide. When the oil is hot, bread your chicken by first
coating each strip with flour. Dip the chicken into the egg/milk
mixture and then back into the flour. Dip each chicken strip back in
the egg/milk mixture and then in the corn flake crumb mixture. Be
sure to coat each chicken piece thoroughly with the corn flake
crumbs. Fry 6 to 8 coated chicken strips at a time in the oil for 4
to 5 minutes or until the chicken is golden brown. Drain and serve
chicken with the dipping sauces on the side.
Jay