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Ingredients (view qty in metric system instead) Honey Mustard Dipping sauce: !/4 cup prepared mayonnaise 1 1/2 tsp. prepared mustard 2 tsp. honey pinch paprika Apricot Dipping Sauce: 2 tbsp. Grey Poupon dijon mustard 1 tbsp. apricot preserves 2 tbsp. honey Chicken: 4 to 6 cups vbegetable oil 1 cup cornflake crumbs 2 tsp. crushed red pepper flakes 1 1/4 tsp. cayenne pepper 1 tsp. cumin 1 tsp. salt 1/2 tsp. paprika 1/4 tsp. onion powder 1/8 tsp. garlic powder 1 large egg 1 cup milk 1 cup all purpose flour 1 pound chicken breast fillets, cut into 1/2 inch wide strips Directions For Honey Mustard Sauce: Stir together mayonnaise, mustard, honey and paprika in a small bowl. Cover and refrigerate. For Apricot Sauce: Stir together dijon, preserves and honey in a small bowl. Cover and refrigerate. For Chicken: Heat oil in a fryer or deep skillet to 350 degrees. Combine cornflake crumbs, pepper flakes, cayenne, cumin, salt, paprika, onion powder and garlic powder in a medium bowl. Whisk together egg and milk in a medium bowl. Place flour in a medium bowl. Coat chicken strips with flour. Dip into egg mixture and coat with cornflakes. Fry 6 to 8 strips at a time, 4 to 5 minutes, until golden brown. Drain on paper towels and serve hot with dipping sauces. Serves 6 to 8 as an appetizer. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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