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Chicken crunch

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Ingredients/Components

eggs - 6 item
corn flakes - 2 c
milk - 1 c
all-purpose flour
to 30 chicken tenders - 25 item
granulated onion - 3 Tbsp
vegetable oil for deep-frying - 1 item
granulated garlic - 3 Tbsp
pepper - 1 Tbsp
Creole Mustard Sauce recipe follows - 1 item
Spread in a shallow pan
horseradish - 2 Tbsp
chopped garlic - 2 Tbsp
red wine vinegar - 1 Tbsp
chopped onion - 2 Tbsp
water - 1 Tbsp
chopped celery - 2 Tbsp
cider vinegar - 2 tsp
chopped green pepper - 2 Tbsp
Worcestershire sauce - 1 tsp
Tabasco sauce - 1 tsp
hot mustard - 1/4 c
salt and cayenne pepper to taste - 1 item
yellow mustard - 2 Tbsp

How to make chicken crunch:

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 well. Arrange on wax paper.

Preheat oil in deep-fryer to 325°. Deep-fry chicken in batches for 3 1/2 minutes or until golden brown; drain. Makes 4 servings.Creole Mustard Sauce:1/4 c. sliced green onions2 Tbsp. horseradish2 Tbsp. chopped garlic1 Tbsp. red wine vinegar2 Tbsp. chopped onion1 Tbsp. water2 Tbsp. chopped celery2 tsp. cider vinegar2 Tbsp. chopped green pepper1 tsp. Worcestershire sauce1 tsp. Tabasco sauce1/4 c. hot mustard salt and cayenne pepper to taste2 Tbsp. yellow mustard Combine all ingredients and mix well.

Recipe categories: Chicken, Poultry, Meat.

Rating:

3.6

Average rating: 3.6, total votes: 8

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