Fried Chicken Fingers With Come Back Sauce 8 skinned and boned chicken breasts 2 cups buttermilk 1 tsp salt ½ tsp lemon pepper ½ tsp black pepper 2 cups flour Vegetable oil Come Back Sauce Cut each chicken breast into 4 strips. Combine chicken strips, buttermilk, and next 3 ingredients in a shallow dish or zip-top freezer bag. Cover or seal, and chill 4 hours. Remove chicken from marinade, discarding marinade; dredge chicken in flour. Pour oil to a depth of 2 inches into a large Dutch oven; heat to 350°. Fry chicken, in batches, 5 to 6 minutes or until golden. Drain on paper towels. Serve with Come Back Sauce. Yield: 16 appetizer servings. Come Back Sauce 1 cup mayonnaise 1/3 cup chili sauce ¼ cup ketchup 2 T. water 2 tsp coarsely ground pepper 4 tsp Worcestershire sauce 4 tsp prepared mustard ¼ tsp hot sauce 1/8 tsp paprika 1 medium onion, minced 2 garlic cloves, minced ½ cup olive oil Whisk together all ingredients except oil in a bowl. Gradually whisk in oil. Cover and chill at least 1 hour. Yield: 3 cups. |
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