Sharky

We here at MFG did not make this recipe nor the story with it. Make this recipe at your own risk....

On New Years Eve my girlfriend made these chicken finger appetizers that were easily one of the best things I have ever tasted. I'll admit that some of the ingredients sounded nasty but trust me, you will love these things! Here is the recipe for those daring enough to actually make this.

2 c. Cap'n Crunch cereal
2 c. corn flakes
2 1/2 c. all-purpose flour
3 T. granulated onion
3 T. granulated garlic
1 T. pepper
6 eggs
1 c. milk
25 to 30 chicken tenders
Vegetable oil for deep frying

Creole Mustard Sauce for dipping chicken follows:

Heat oil for deep-frying to 375 degrees F.

In food processor, grind cereals until crumbly but some 1/8-inch chunks are still visible. Spread in a shallow pan.

In a bowl, combine flour, onion, garlic and pepper.

In a separate bowl, combine eggs and milk.

Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well.

Arrange on wax paper.

Deep fry chicken in small batches for 3 1/2 minutes or until golden brown. Drain.

Makes 4 servings.

Creole mustard sauce, recipe follows:

1/4 c. sliced green onions
2 T. horseradish
2 T. chopped garlic
1 T. red wine vinegar
2 T. chopped onion
1 T. water
2 T. chopped celery
2 tsp. cider vinegar
2 T. chopped green pepper
1 tsp. Worcestershire sauce
1 c. mayonnaise
1 tsp. Tabasco sauce
1/4 c. hot mustard
Salt and cayenne pepper to taste
2 T. yellow mustard

Combine all ingredients and mix well.

Serve on side with chicken.

Makes about 2 cups.

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