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    Hard Rock Cafe Tupelo Style Chicken (Cop


    Source of Recipe


    ma
    Hard Rock Cafe Tupelo Style Chicken (Copycat)

    Honey Mustard Dipping Sauce:
    1/4 c. mayonnaise
    1-1/2 t. prepared mustard
    2 t. honey
    pinch paprika

    Apricot Dipping Sauce:
    2 T. Grey Poupon Dijon mustard
    1 T. apricot preserves
    2 T. honey

    1 c. corn flake crumbs
    2 t. crushed red pepper flakes
    1-1/4 t. cayenne pepper
    1 t. cumin
    1 t. salt
    1/2 t. paprika
    1/4 t. onion powder
    dash garlic
    1 egg
    1 c. milk
    1 c. 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.

 

 

 


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