La Belle Cuisine - More Appetizer Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Chicken Strips with Special Sauce

"Cooking is at once one of the simplest and most gratifying of the arts,
but to cook well one must love and respect food."
~ Craig Claiborne

Never Enough Thyme
Art Print
Olsen, Barbara
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Home to Roost
Art Print
Stevens,...
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Mary Margaret's
Chicken Strips with Special Sauce

8 skinned and boned chicken breast halves
2 cups buttermilk
1 teaspoon Cajun Seasoning mix,
such as Tony Chachere
2 cups all-purpose flour
Peanut oil

Special Sauce:
1/2 cup mayonnaise
1/4 cup olive oil
3 tablespoons chili sauce
2 tablespoons ketchup
1 tablespoon water
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
1 teaspoon coarsely ground black pepper
Dash of paprika
Dash of Tabasco
1 small onion, minced
1 garlic clove, minced

Cut chicken into strips. Combine the chicken, buttermilk, and Cajun
Seasoning; chill 4 hours.
Drain the chicken; coat with flour. Pour oil into a large Dutch oven;
heat to 350 degrees F. Cook the chicken, a few pieces at a time, until
golden. Drain on paper towels and keep warm or chill for later.
For Special Sauce: Combine all ingredients well; cover and chill.
Yield: 16 appetizer servings.

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