Ingredients

The following ingredients have 4 Servings
  • 4 chicken breasts (boneless, skinless)
  • Salt
  • Pepper
  • 3 egg whites
  • 2 cups all-purpose flour
  • 1 cup yellow corn meal
  • 2 ½ teaspoons paprika
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon celery seed
  • 1 teaspoon dried parsley flakes
  • Peanut oil
  • ½ cup mayonnaise
  • 2 tablespoons mustard (yellow or Dijon)
  • Pinch garlic powder
  • 1 tablespoon vinegar
  • 2 tablespoons honey
  • Salt and pepper to taste
  • ½ cup catsup
  • 1 tablespoon prepared horseradish

Instruction

  • Cut the breasts lengthwise into approximately 1” thick strips.
  • Generously season all sides with salt and pepper.
  • In a medium bowl, lightly beat the egg whites. Add the seasoned chicken strips and stir so that each is well coated with egg white.
  • In a small pan, combine all the remaining ingredients except the peanut oil.
  • Place 3 or 4 chicken strips at a time into the coating mixture turning until each is coated. Place the coated strips on a plate or wire rack while heating the oil.
  • In a deep frying pan, heat 1” of peanut oil over medium high heat.
  • Fry the chicken strips in batches if necessary taking care not to crowd the pan. Turn the chicken strips halfway through frying.
  • Remove from the oil to drain on a paper towel lined baking sheet. Keep warm in a low oven until all the chicken strips are cooked.
  • For the dipping sauces, add the ingredients to two small bowls stirring until thoroughly combined.