Prairie Fire Chicken Strips
- Yield 10 servings
Marinated chicken tenders breaded with pecans, granola, and oats, and dipped in a spicy honey mustard sauce
"I came up with this recipe for chicken strips for a football party at my church several years ago. It's been the hit of every party where it's been served since."
Ingredients
- Marinade and chicken:
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon celery seed
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon white pepper
- 2 cloves garlic, minced
- 10 chicken tenders, halved
- Breading:
- 1 cup uncooked quick or old-fashioned whole oats
- 1 cup plain granola, without fruit or nuts
- 1 cup finely chopped pecans
- 1/2 cup drained and chopped pickled jalapeno peppers
- 2 tablespoons seasoned salt
- Dipping sauce:
- 1/3 cup Dijon mustard
- 2 tablespoons mayonnaise
- 1/2 cup honey
- 1 clove garlic, minced
- 1 tablespoon chopped parsley
- 1 teaspoon cayenne pepper
- 1/2 teaspoon white pepper
- 2 tablespoons sour cream
- 4 to 5 drops hot sauce
- 3 to 4 cups vegetable oil for frying
- Black pepper, to taste
Instructions
- To prepare the marinade and chicken, combine the sour cream, lemon juice, celery seed, salt, pepper, and garlic in a large bowl. Add the chicken tenders. Refrigerate for several hours or overnight.
- For the breading, combine the oats, granola, pecans, jalapenos, and salt in a shallow dish. Set aside.
For the dipping sauce, combine the mustard, mayonnaise, honey, garlic, parsley, cayenne pepper, white pepper, sour cream, and hot sauce in a food processor bowl, and blend well. Set aside. - Heat the oil in a heavy, deep skillet or fryer to 400 degrees. While it’s heating, evenly coat both sides of the marinated chicken in the breading mixture. Fry several pieces of chicken at a time until lightly browned on both sides. Drain on paper towels. Sprinkle lightly with black pepper. Serve hot with the dipping sauce. Yield: 20 strips.
– Gwen Beauhamp, Lancaster, Texas
