Mary Margaret's Chicken Strips

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"To cook is to create. And to create well...
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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

Home Cookin'
Art Print
Olsen, Barbara
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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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