Creole Mustard Coated Chicken w/ Spicy Sauce

Ingredients

• 8 Chicken Tenderloins


• 1- cup Creole Mustard Batter, made by mixing together ½ cup Dijon mustard, ¼ cup Durkees/Franks Hot sauce and ¼ cup melted butter/or oil


• 2-1/2 cups Parmesan Coating- made by mixing together 3/4 cup shredded Parmesan Cheese, 1-1/2 cups flaked (Panko) bread crumbs, and 1/4 cup chopped parsley


• Oil for frying


• 1-1/4 cups Prepared spicy sauce(see recipe below)

Directions
Dip Chicken Tenderloins in mustard batter until evenly coated.
Transfer chicken to bread and parmesan coating.
Mash chicken into coating until chicken is completely covered and flat.
Repeat process with rest of chicken.
Heat oil in a skillet.
Lay chicken strips in hot oil and cook for about a minute on each side until coating starts to brown.
Transfer to serving platter and present with spicy sauce.

Spicy Sauce

• 3 tablespoons Dijon Mustard
• ¼ cup Orange Juice
• 2/3 cup Orange Marmalade
• 2 tablespoons straight horseradish(bottled)

Mix all ingredients together and refrigerate until ready to use.

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