Chicken George

4 ratings

At a restaurant called the Candlelight Inn in Rock Falls, IL they serve this dish. It’s great casual food to serve if you’re just watching a game or even for a weeknight dinner. It’s the sauce that makes it.

ingredients

Chicken:
Peanut oil, for frying
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Sauce:
1 C Hellmann’s mayo
2 t cider vinegar
1/2 C powdered sugar
1/4 t tabasco sauce

directions

1
Chicken:
2
Preheat oil to 350 degrees F.
3
Cut the chicken breasts into long strips and set aside.
4
Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
5
Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
6
Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
7
Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with honey mustard sauce.
8
Sauce:
9
Mix all ingredients well, cover and refridgerate for up to 3 weeks.

notes

When Shawn told me he had prepaid for me to go skydiving for my birthday based on a flippant comment I made about how neat it would be to do that one day, I thought I would kill him. It's something I'm glad I did, but would never do again.

Source: Jennifer Agan

reviews

by Sherri, November 25, 2010

My friend's sisters (who live in Rock Falls, IL -- where this recipe originated) does "Turkey George" every holiday -- with a few variations: They use "Fry Crisp" batter and use turkey cut into strips...it is absolutely declicious!