Hard Rock Cafe Tupelo Style Chicken (Copycat)

Hard Rock Cafe Tupelo Style Chicken (Copycat)

Honey Mustard Dipping Sauce:
1/4 c. mayonnaise
1-1/2 t. prepared mustard
2 t. honey
pinch paprika

Apricot Dipping Sauce:
2 T. Grey Poupon Dijon mustard
1 T. apricot preserves
2 T. honey

1 c. corn flake crumbs
2 t. crushed red pepper flakes
1-1/4 t. cayenne pepper
1 t. cumin
1 t. salt
1/2 t. paprika
1/4 t. onion powder
dash garlic
1 egg
1 c. milk
1 c. flour
1 pound chicken breast fillets

Preheat oil in a deep fryer to 350F. Make the honey mustard dipping
sauce by combining the ingredients in a medium bowl. Cover and
refrigerate. Make the apricot dipping sauce by combing those
ingredients in a medium bowl. Cover and refrigerate this sauce as
well, until your chicken is ready. Prepare the breading by combining
the corn flake crumbs, crushed red pepper flakes, cayenne pepper,
cumin, salt, paprika, onion powder, and garlic in a medium bowl. Beat
the egg in a medium bowl, add the 1 cup of milk and stir. Pour the
flour into another medium bowl. Slice each chicken breast lengthwise
into strips approximately 1/2-inch wide. When the oil is hot, bread
your chicken by first coating each strip with flour. Dip the chicken
into the egg/milk mixture and then back into the flour. Dip each
chicken strip back in the egg/milk mixture and then in the corn flake
crumb mixture. Be sure to coat each chicken piece thoroughly with the
corn flake crumbs. Fry 6 to 8 coated chicken strips at a time in the
oil for 4 to 5 minutes or until the chicken is golden brown. Drain
and serve chicken with the dipping sauces on the side