Fried Chicken Fingers With Come Back Sauce

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.