Cajun Chicken With Mustard Dipping Sauce
1 pound chicken tenders
1/2 cup buttermilk
1/3 cup seasoned bread crumbs
1 tablespoon Chef Paul Prudhommé Blackened Steak Magic'
3 tablespoons vegetable oil
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
3 tablespoons country Dijon mustard or whole grain Dijon mustard
Pour buttermilk into a shallow bowl. Combine bread crumbs and blackene
d seasoning on a separate plate.
Dip chicken in buttermilk. Turn in crumb mixture to coat both sides.
Heat oil in a large skillet over Medium-High heat about 3 minutes. Fry
chicken 1 to 2 minutes per side until browned. Drain on paper towels.
Heat butter in a 1-quart saucepan. Blend in flour; cook 1 minute to br
own. Add milk and stir until smooth. Remove from heat and stir in must
ard. Serve chicken with sauce