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Hard Rock Café Tupelo Chicken



TUPELO CHICKEN
Hard Rock Cafe Copycat Recipe

Serves 4-6 as Appetizer

6 to 10 cups vegetable oil
Honey Mustard Dipping Sauce:
1/4 cup mayonnaise
1 1/2 teaspoons prepared mustard
2 teaspoons honey pinch paprika

Apricot Dipping Sauce:
2 tablespoons Grey Poupon Dijon mustard
1 tablespoon apricot preserves
2 tablespoons honey 
1 cup corn flake crumbs
2 teaspoons crushed red pepper flakes
1 1/4 teaspoons cayenne pepper
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 egg
1 cup milk
1 cup all purpose flour
12 chicken breast tenders

Preheat oil in a deep fryer to 350 degrees.

Dipping Sauces:  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 powder in a medium bowl. Beat the egg in a medium bowl, add the milk and stir. Pour the flour into another medium bowl. When the oil is hot, bread your chicken by first coating each tender with flour. Dip the chicken into the egg/milk mixture and then back into the flour. Dip each chicken tender back in the egg/milk mixture and then into the corn flake crumb mixture. Be sure to coat each chicken piece thoroughly with the corn flake crumbs.

Fry 4 to 6 coated chicken tenders at a time in the oil for 4 to 5 minutes or until the chicken is golden brown. Drain and serve the chicken with the dipping sauces on the side. 


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