| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Sauces, Poultry, Appetizers |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken tenderloins; * veg. oil for frying |
|
|
Crumbs |
| 1 |
|
Egg |
| 1/4 |
c |
Milk |
| 1/2 |
c |
All purpose flour;+- |
| 1/2 |
c |
Seasoned bread; -+ |
| 1 |
c |
Yellow mustard |
| 1/2 |
c |
Honey |
| 1/4 |
c |
Mayonnaise |
INSTRUCTIONS
SAUCE
*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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