Spiced Chicken Tenders with Dipping Sauces
- Vegetable oil, for frying
- 1/2 cup all- purpose flour
- 1/2 packet southwest steak marinade mix
- Freshly ground black pepper
- 3 cups corn bran cereal
- 1 egg, lightly beaten
- 1/2 cup buttermilk
- 1 pound chicken breast tenders
- Dipping Sauces:
- 1 cup ketchup
- 1 1/2 cups honey
- Dash Worcestershire sauce
- 1 cup yellow mustard
Heat several inches of oil in a deep pot to 375 degrees F.
For the chicken: In a large plastic zip top bag, combine flour, marinade mix and pepper. Set aside. In another bag, add corn bran. Using a rolling pin, gently crush cereal to coarse ground crumbs. Mix egg and milk in a shallow bowl. Soak chicken strips in buttermilk mixture. Take a few strips at a time, and toss in seasoned flour mix. Shake off excess flour and dip in buttermilk mix again. Toss in cereal crumbs. Repeat with remaining chicken strips. Fry chicken strips in batches until golden brown and cooked through, about 6 to 7 minutes per batch. Drain on paper towels. Serve with dipping sauces.
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