Prairie Fire Chicken Strips


Marinade and chicken:

1 cup sour cream

1 tablespoon lemon juice

1 tablespoon celery seed

1/2 teaspoon seasoned salt

1/4 teaspoon white pepper

2 garlic cloves, minced

10 chicken tenders, halved


1 cup uncooked quick or old-fashioned oats

1 cup plain granola

1 cup finely chopped pecans

1/2 cup drained and chopped pickled jalapeno peppers

1/2 teaspoon seasoned salt

Dipping sauce:

1/2 cup Dijon mustard

2 tablespoon mayonnaise

1/2 cup honey

1 garlic clove, minced

1 tablespoon chopped parsley

1/2 teaspoon cayenne pepper, or to taste

1/4 teaspoon white pepper

2 tablespoons sour cream

4 drops hot sauce, or to taste

3-4 cups canola oil for frying

Black pepper to taste

To prepare the marinade and chicken, combine sour cream, lemon juice, celery seed, salt, pepper and garlic in a large bowl. Add chicken. Refrigerate for several hours or overnight.

For the breading, combine all ingredients in a shallow dish. Set aside.

For the dipping sauce, combine all ingredients except oil and pepper in a food processor bowl, blend well. Set aside.

Heat oil in a heavy deep skillet to 400 degrees. Evenly coat chicken in breading mixture. Fry several pieces at a time until lightly browned on both sides. Drain on paper towels.

Sprinkle lightly with black pepper. Serve hot with dipping sauce, serves 8.

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