Recipe
Italian Chicken Ribbons With Plum Jam Dipping Sauce
Ingredients
- 10 ounces plum jam
- 2 pounds chicken breast strips
- 1 teaspoon dried basil or 2 teaspoons chopped fresh basil leaves
- 1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon Creole Seasoning
- 1 tablespoon lemon juice
- One-fourth teaspoon salt
- 1 cup all-purpose flour
- 1 cup Italian bread crumbs
- 1 cup shredded Parmesan cheese
- 1 egg
- One-fourth cup buttermilk
- One-fourth cup milk
- Plum Jam Dipping Sauce
- Vegetable oil for frying
- 1 and one-half tablespoons fresh lemon juice
- 1 tablespoon horseradish
- 1 teaspoon Creole Seasoning
- 1 and one-fourth teaspoons hot sauce
- 1 teaspoon Worcestershire sauce
- One-half teaspoon garlic powder
Directions
- In a small bowl, combine the chicken breasts, basil, oregano, granulated onion, granulated garlic, Creole Seasoning, salt, lemon juice and mix well.
- In another bowl, put the flour, and in yet another bowl, put the Italian breadcrumbs and Parmesan cheese. In another bowl whip together egg, buttermilk and milk.
- Dredge chicken strips first in the flour, then dip in milk-egg batter, then dredge in the breadcrumbs to coat evenly. Carefully drop several strips of the chicken at a time into hot oil and fry until the strips float to the surface and become crispy.
- Drain on paper towels. Repeat the process until all the chicken is cooked.
- To make the plum jam dipping sauce, combine all the ingredients in a mixing bowl and mix well. Serve the chicken strips with the plum jam dipping sauce.
Recipe Details
- Source: Cooking Section, September 2000
- Dish Type: Appetizer
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