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SAUCE
1/4 c Milk
1/2 c All purpose flour;+-
1/2 c Seasoned bread; -+
1 c Yellow mustard
1/2 c Honey
1/4 c Mayonnaise
*or strips of boneless breast meat
Mix together the egg and Milk. Roll the chicken strips in the flour;
coating evenly. Dip flour-coated strips in the egg wash, then roll in the
crumbs, coating evenly. Deep-fry at 350 about 2 to 3 minutes, being
careful not to crowd pan, until coating is golden brown. Serve immediately.
Seres 6 to 8 as an entree. 12 to 15 as an appetizer.
To make the sauce: Beat ingredients together and serve. - MIAMI HERALD
COOK'S COR. 11-15-90
2 lb Chicken tenderloins; *
-veg. oil for frying
Crumbs
1 Egg
12 Servings