2 lb Chicken tenderloins, * veg. oil for frying
Crumbs
1 Egg
SAUCE
1/4 cup Milk
1/2 cup All purpose flour, +-
1/2 cup Seasoned bread, -+
1 cup Yellow mustard
1/2 cup Honey
1/4 cup Mayonnaise
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*or strips of boneless breast meat Mix together the egg and Milk. Roll the chicken strips in the flour; coating evenly. Dip flour-coated strips in the egg wash, then roll in the crumbs, coating evenly. Deep-fry at 350 about 2 to 3 minutes, being careful not to crowd pan, until coating is golden brown. Serve immediately. Seres 6 to 8 as an entree. 12 to 15 as an appetizer. To make the sauce: Beat ingredients together and serve. - MIAMI HERALD COOK'S COR. 11-15-90
Posted to MM-Recipes Digest V4 #108 by BobbieB1@aol.com on Apr 18, 1997
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