Page 41 - #MyMustard Recipe Book
P. 41

2 tsp (2 mL) granulated sugar
2 tsp (2 mL) salt
2 tsp (2 mL) pepper
1 tsp (5 mL) dry mustard powder 2 tsp (2 mL) paprika
2 tsp (2 mL) garlic powder
2 cup (125 mL) all-purpose flour
2 large eggs, lightly beaten
12 cups (375 mL) Panko breadcrumbs
1 lb (500 g) boneless skinless chicken breast,
sliced into 3-inch x 1-inch
(7.5 cm x 2.5 cm) strips
4 cups (1 L) canola oil, for frying
2 cup (125 mL) mayonnaise
2 Tbsp (30 mL) chopped fresh dill 12 Tbsp (20 mL) Dijon mustard
1 Tbsp (15 mL) liquid honey
1 Tbsp (15 mL) fresh lemon juice salt and pepper to taste
1. In a medium bowl, combine the sugar, salt, pepper, mustard powder, paprika and garlic powder. Add the chicken strips and toss to cover completely.
2. Place the flour, eggs, and breadcrumbs each in shallow bowls.
3. Dredge each chicken strip first in the flour, then the eggs, then the breadcrumbs, being sure to use one hand only for the dry ingredients, and the other hand for the egg. Lay each breaded strip on a tray.
4. Pour the oil into a wide, deep skillet so that it is 2 inches (5 cm) deep. Warm the oil over medium-high heat. To test if it is hot enough, drop a breadcrumb into the oil and if it sizzles immediately, you are ready to fry the chicken strips.
5. Turn the heat down to medium and carefully, using tongs, lay about 5 strips in the oil at a time, cooking about 3-4 minutes per side, until golden brown and crisp.
6. Remove from the oil and drain on a paper towel lined plate.
7. Serve with the dill mustard sauce on the side.
To make the sauce:
1. Combine all of the ingredients in a small bowl. 2. Stir well, season to taste with salt and pepper.
Serves 4 (4 strips each)
tip! Cook the chicken strips in batches, so they don’t crowd the pan. You will not use up all of the flour, eggs and panko, but it will be much easier to bread the chicken tenders evenly if you have an abundance of coatings.
Caroline @cass_n_max
@SKmustard I like to marinate chicken with mustard #MyMustard
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