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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Hard Rock Cafe Tupelo Style Chicken   
    Categories: Appetizers, Chicken, Copycat   
         Yield: 8 Servings   
      
         4 c  Vegetable oil; up to 6 c   
      
   MMMMM----------------HONEY MUSTARD DIPPING SAUCE---------------------   
       1/4 c  Mayonnaise   
     1 1/2 ts Prepared mustard   
         2 ts Honey   
         1 pn Paprika   
      
   MMMMM-------------------APRICOT DIPPING SAUCE------------------------   
         2 tb Grey Poupon Dijon mustard   
         1 tb Apricot preserves   
         2 tb Honey   
      
   MMMMM--------------------------CHICKEN-------------------------------   
         1 c  Corn flake crumbs   
         2 ts Crushed red pepper flakes   
     1 1/4 ts Cayenne pepper   
         1 ts Cumin   
         1 ts Salt   
       1/2 ts Paprika   
       1/4 ts Onion powder   
         1 ds Garlic   
         1    Egg   
         1 c  Milk   
         1 c  Flour   
         1 lb Chicken breast fillets   
      
     The world's most famous theme restaurant pays tribute to the   
     birthplace of Elvis Presley with this chicken finger appetizer dish,   
     and two tasty dipping sauces. It's probably best they chose to name   
     the dish after a city, rather than after the King himself. "Elvis   
     Style Chicken" sounds like a concoction that should include bananas,   
     peanut butter and bacon grease.   
      
     Preheat oil in a deep fryer to 350?F.   
      
     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 in a medium bowl.   
      
     Beat the egg in a medium bowl, add the 1 cup of milk and stir.   
      
     Pour the flour into another medium bowl.   
      
     Slice each chicken breast lengthwise into strips approximately 1/2"   
     wide.   
      
     When the oil is hot, bread your chicken by first coating each strip   
     with flour. Dip the chicken into the egg/milk mixture and then back   
     into the flour. Dip each chicken strip back in the egg/milk mixture   
     and then in the corn flake crumb mixture. Be sure to coat each   
     chicken piece thoroughly with the corn flake crumbs.   
      
     Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5   
     minutes or until the chicken is golden brown. Drain and serve chicken   
     with the dipping sauces on the side.   
      
     Recipe FROM:    
      
   MMMMM   
   --- SBBSecho 3.37-Linux   
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