MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hard Rock Cafe Tupelo Style Chicken
Categories: Appetizers, Chicken, Copycat
Yield: 8 Servings

4 c Vegetable oil; up to 6 c

MMMMM----------------HONEY MUSTARD DIPPING SAUCE---------------------
1/4 c Mayonnaise
1 1/2 ts Prepared mustard
2 ts Honey
1 pn Paprika

MMMMM-------------------APRICOT DIPPING SAUCE------------------------
2 tb Grey Poupon Dijon mustard
1 tb Apricot preserves
2 tb Honey

MMMMM--------------------------CHICKEN-------------------------------
1 c Corn flake crumbs
2 ts Crushed red pepper flakes
1 1/4 ts Cayenne pepper
1 ts Cumin
1 ts Salt
1/2 ts Paprika
1/4 ts Onion powder
1 ds Garlic
1 Egg
1 c Milk
1 c Flour
1 lb Chicken breast fillets

The world's most famous theme restaurant pays tribute to the
birthplace of Elvis Presley with this chicken finger appetizer dish,
and two tasty dipping sauces. It's probably best they chose to name
the dish after a city, rather than after the King himself. "Elvis
Style Chicken" sounds like a concoction that should include bananas,
peanut butter and bacon grease.

Preheat oil in a deep fryer to 350?F.

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.

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"
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.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
Hard#040Rock#040Cafe#253#040Tupelo#040Style#040Chicken.txt>

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