Shelly's Recipe

TUPELO STYLE CHICKEN (Hard Rock Cafe)

Category: Hot

4 cup vegetable oil - (to 6 cups)
1 cup corn flake crumbs
2 tsp crushed red pepper flakes
1 1/4 tsp cayenne pepper
1 tsp cumin
1 tsp salt
1/2 tsp paprika
1/4 tsp onion powder
Dash garlic powder
1 egg
1 cup milk
1 cup flour
1 lb chicken breast fillets

HONEY MUSTARD DIPPING SAUCE
1/4 cup mayonnaise
1 1/2 tsp prepared mustard
2 tsp honey
Pinch paprika

APRICOT DIPPING SAUCE
2 tbsp Grey Poupon Dijon mustard and honey
1 tbsp apricot preserves

Make the honey mustard dipping sauce by combining the ingredients in a medium bowl. Cover and refrigerate.

Make the apricot dipping sauce by combing those ingredients in a medium bowl. Cover and refrigerate this sauce as well, until your chicken is ready.

Preheat oil in a deep fryer to 350 degrees.
Prepare the breading by combining the corn flake crumbs, crushed red pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder, and garlic in a medium bowl.
Beat the egg in a medium bowl, add the 1 cup of milk and stir. Pour the flour into another medium bowl.

Slice each chicken breast lengthwise into strips approximately 1/2-inch wide. When the oil is hot, bread your chicken by first coating each strip with flour. Dip the chicken into the egg/milk mixture and then back into the flour. Dip each chicken strip back in the egg/milk mixture and then in the corn flake crumb mixture. Be sure to coat each chicken piece thoroughly with the corn flake crumbs.

Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5 minutes or until the chicken is golden brown. Drain and serve chicken with the dipping sauces on the side.