 | Cooking Method: stovetop - fry Yields: 24 servings, 3 chicken strips and 2 Tbsp. sauce each |
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Chicken Strips Ingredients:
Eggs 1 lb. = 8 each
Grey Poupon Classic Dijon Mustard 4 oz. = 1/2 cup
Flour 1 lb. + 10 oz. = 1-1/2 qt.
Italian-seasoned dry breadcrumbs 1 lb. + 10 oz. = 1-1/2 qt.
Creole seasoning 1 oz. = 1/4 cup
Chicken tenders or boneless, skinless
Chicken breasts, cut into thin strips 4 lb. = 72 strips
Tangy Apricot-Mustard Sauce Recipe >>
Creole Seasoning Blend Recipe >>
Procedure:
Sauce: Mix all ingredients until well blended. Cover and refrigerate until ready to serve.
Chicken Strips: Beat eggs and mustard in shallow dish until well blended; set aside. Combine flour, breadcrumbs and Creole seasoning in separate shallow pan; set aside.
Dip chicken in mustard mixture, then in flour mixture, turning over to evenly coat both sides of each piece.
Cook in small batches, in 350°F oil in deep-fat fryer until chicken is golden brown and cooked through.
Serve with Sauce.
Variation: Prepare as directed, substituting 4 lb. cleaned tail-on extra-large shrimp (16 to 20 count)
for chicken.
Sauce: Mix all ingredients until well blended. Cover and refrigerate until ready to serve.
Chicken Strips: Beat eggs and mustard in shallow dish until well blended; set aside. Combine flour, breadcrumbs and Creole seasoning in separate shallow pan; set aside.
Dip chicken in mustard mixture, then in flour mixture, turning over to evenly coat both sides of each piece.
Cook in small batches, in 350°F oil in deep-fat fryer until chicken is golden brown and cooked through.
Serve with Sauce.
Variation: Prepare as directed, substituting 4 lb. cleaned tail-on extra-large shrimp (16 to 20 count)
for chicken.
Recipe Type: Authentic
Recipe Author: Chef Tim Gannon
Chef's Background: Executive Chef, Co-Founder Outback Steakhouse
Original Photograph By: kraftheinz-foodservice.com/Chef Tim Gannon
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.kraftheinz-foodservice.com/-/media/KraftHeinz/FoodService/Files/PDF/ProductsAndBrands/spreads/greypoupon/pdf/greypouponinsirationguide.ashx
Recipe Author: Chef Tim Gannon
Chef's Background: Executive Chef, Co-Founder Outback Steakhouse
Original Photograph By: kraftheinz-foodservice.com/Chef Tim Gannon
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.kraftheinz-foodservice.com/-/media/KraftHeinz/FoodService/Files/PDF/ProductsAndBrands/spreads/greypoupon/pdf/greypouponinsirationguide.ashx
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