Super crunchy chicken tenders are served up with a spicy creole mustard sauce for a great main course, or cut into chunks and served as an appetizer. Try these at your next tailgate party.
1 cup flour
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. pepper
4 cups Cap’n Crunch cereal
3 cups cornflakes
1 egg
1 cup milk
2 lbs. boneless chicken breasts, cut into 1-inch tenders
Vegetable oil for frying
Creole Mustard Sauce (Recipe follows)
In shallow bowl, mix flour, onion powder, garlic powder and pepper.
In separate bowl or food processor, crush cereals and place in shallow pan.
In mixing bowl, beat egg and milk. Dredge chicken in seasoned flour until well coated, shaking off excess flour. Dip into egg mixture, coating well, then dredge in cereal mixture, patting cereal into chicken.
Heat vegetable oil to 325 degrees in a heavy skillet. Add coated chicken and fry for 5 minutes on each side, or until golden brown and cooked through. Do not overcook.
Remove to paper towels to drain. Serve with Creole Mustard Sauce.
Creole Mustard Sauce
1 cup mayonnaise
1/4 cup Creole or Dijon mustard
1 Tbsp. prepared mustard
1 tsp. prepared horseradish
1/2 tsp. cider vinegar
Dash of Worcestershire sauce
1 tsp. red wine vinegar
1 tsp. water
1/2 tsp. cayenne pepper
1/2 tsp. salt
1 Tbsp. sliced green onions (1/4-inch thick)
1 Tbsp. oil-packed garlic
1 tsp. green bell pepper, finely chopped
1 tsp. celery, finely chopped
1 tsp. onion, finely chopped
In small bowl, combine mayonnaise, creole mustard, prepared mustard, horseradish, cider vinegar, Worcestershire sauce, red wine vinegar, water, cayenne pepper and salt. Mix well. Stir in green onions, garlic, green pepper, celery and onion. Serve as condiment with chicken or pork.
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