There will be none left over…better make double what you think you should!  The dipping sauce is simply divine. The broccoli gives a lightness to an otherwise heavy dish. And, who can say no to fried chicken?


For the chicken fingers:

  • about 2 cups vegetable oil(or peanut oil)

  • 1 egg

  • 2 T Brownwood Acres Original Kream Mustard 

  • 1 cup buttermilk

  • 1 t garlic powder

  • 1 T Kosher salt

  • 2 cups panko crumbs (Japanese bread crumbs)

  • 3 skinless, boneless, chicken breasts, cut into 1 inch wide strips


For the broccoli:

  • 1 bunch broccoli, cut into florets

  • 2 T Brownwood Acres BBQ Mustard


For the sauce:




  1. Put chicken strips in a resealable plastic bag.   Whisk together egg, buttermilk, mustard, and garlic powder.   Pour mixture in with chicken and refrigerate for up to 4 hours.

  2. In another plastic bag, mix the panko, and 1 T of kosher salt.

  3. Put chicken in the panko bag and liberally coat.

  4. In a thick-bottomed skillet, heat 1 inch of vegetable oil (or oil of your choice) until the temperature reaches about 340 degrees. Fry the chicken tenders until golden brown and crispy, turning once (about 5 minutes), then drain on a cooling rack or paper towels.

  5. Meanwhile bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place. Add the broccoli and cover;  steam until crisp and tender, about 8-10 minutes. As soon as the broccoli is finished, mix in the BBQ Mustard.

  6. Mix the two Brownwood sauces together to make your dipping sauce and enjoy!

Total time: 35 minutes

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