Prairie Fire Chicken Strips

  • Yield 10 servings

Marinated chicken tenders breaded with pecans, granola, and oats, and dipped in a spicy honey mustard sauce

prairie_fire_chicken_strips

"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

  1. 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.
  2. 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.
  3. 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

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