| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
|
Posted to r, Poultry, Main dish, Restaurant |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Cap'n Crunch cereal |
| 6 |
|
Eggs |
| 2 |
c |
Corn flakes |
| 1 |
c |
Milk |
| 2 1/2 |
c |
All-purpose flour |
| 25 |
|
Chicken tenders; (up to 30) |
| 3 |
tb |
Granulated onion |
|
|
Vegetable oil for deep frying |
| 3 |
tb |
Granulated garlic |
|
|
Creole mustard sauce – recipe follows |
| 1 |
tb |
Pepper |
| 1/4 |
c |
Sliced green onions |
| 2 |
tb |
Horseradish |
| 2 |
tb |
Chopped garlic |
| 1 |
tb |
Red wine vinegar |
| 2 |
tb |
Chopped onion |
| 1 |
tb |
Water |
| 2 |
tb |
Chopped celery |
| 2 |
ts |
Cider vinegar |
| 2 |
tb |
Chopped green bell pepper |
| 1 |
ts |
Worcestershire sauce |
| 1 |
c |
Mayonnaise |
| 1 |
ts |
Tabasco sauce |
| 1/4 |
c |
Hot mustard |
|
|
Salt and cayenne pepper to taste |
| 2 |
tb |
Yellow mustard |
INSTRUCTIONS
CREOLE MUSTARD SAUCE
In food processor, grind cereals until crumbly but some 1/8-inch chunks are
still visible. Spread in a shallow pan. In a bowl, combine flour, onion,
garlic and pepper. In a separate bowl, combine the eggs and milk. Dredge
chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in
cereal mixture, coating well. Arrange on wax paper. Preheat oil in deep
fryer to 325 degrees. Deep fry chicken in batches for 3 1/2 minutes or
until golden brown. Drain.
For Creole Mustard Sauce:
Combine all ingredients and mix well. Serve on the side with chicken. Makes
about 2 cups.
Recipe by: http://www.topsecretrecipes.com
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
2, 1998
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