Creole Mustard Sauce:
Honey Mustard Sauce:
- Cut each chicken fillet, lengthwise, into 5 long slices pounded flat (chicken fingers). Put in a bowl, cover with buttermilk, and marinate overnight.
- Just before breading, mix in an egg to the marinade.
- Smash the Cap’n Crunch into crumbs using a food processor, or put the cereal into a plastic bag and start pounding. Combine the cereal, crumbs, flour, onion powder, garlic powder, salt, and pepper in a seperate medium bowl.
- Remove chicken from milk and completely coat it with the dry mixture. Discard leftover milk.
- When the oil is hot, fry the chicken for 4 to 6 minutes or until golden brown and crispy.
- Remove to paper towels or a rack to drain. Serve hot with chilled Creole mustard sauce on the side for dipping. We also dipped it in fry sauce and that was good too.
