| 1 1/2 c. vegetable oil |
| 2 eggs |
| 1 clove garlic, crushed |
| 1/2 c. flour |
| 1 1/4 c. cornflake crumbs |
| 1/2 t. pepper |
| 1/4 t. salt |
| 1/8 t. ground red pepper |
| 5 skinless, boneless chicken breast halves |
Cut each breast half into 4 long strips. Heat oil over medium-high heat. While oil heats, in medium bowl using wire whisk or fork, beat eggs, garlic, and 2 t. water to mix well. Spread flour in shallow dish; in second shallow dish, combine cornflake crumbs, black pepper, salt, and red pepper. Working with 2 or 3 strips of chicken at a time, dip first in flour to coat completely, shaking off excess, then into egg mixture, letting excess egg drip back into bowl. Roll strips in crumb mixture. As they are coated, place on wire rack. Carefully add only enough chicken strips to oil to fit in one layer without crowding, cook 3 to 4 minutes on each side until browned and cooked through. Transfer cooked strips to cookie sheet lined with paper towels. Keep warm in oven set at lowest setting. Serve with Spicy Honey-Mustard Sauce.
Serves 4 to 6.
| 1/2 c. honey |
| 1/2 c. country-style Dijon mustard |
| 1 T. cider vinegar |
In 1 quart saucepan over medium heat, bring all ingredients to boil, stirring constantly. Cook 1 minute, stirring constantly; remove from heat.