Ingredients
1¾ lb chicken breasts, boneless and skinless, cut into strips
2 garlic cloves, minced
1 egg
1 cup buttermilk
1 cup all purpose flour
1 cup breadcrumbs
1 tsp salt
1 tsp baking powder
vegetable oil, roughly 5 to 8 cups, for frying
¼ cup mayonnaise
¼ cup yellow mustard, prepared
¼ cup honey
1 tbsp grain mustard
1 tbsp distilled white vinegar
¼ tsp paprika
salt, to taste
ground black pepper, to taste
Preparation
In a large mixing bowl, whisk together the egg, buttermilk, and garlic.
Add the chicken and toss to combine.
Cover, and set aside in a chilled area. Allow it to marinate for at least an hour or up to 4 hours.
Combine all the ingredients together in a mixing bowl. Whisk until evenly incorporated.
Season with salt and pepper. Adjust accordingly and set aside.
Preheat your oil ready for deep frying then prepare a basket lined with paper towels.
In a bowl, combine flour, breadcrumbs, salt, and baking powder for the breading.
Drain the chicken from the liquid mixture and coat it with the breadcrumb mix.
Deep fry for roughly 5 to 7 minutes until the juices run clear and the breading is golden brown.
Drain well onto your basket. Serve with roughly ¼ cup per serving of your prepared sauce.
