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)
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:
½ jar Brownwood Acres Original Kream Mustard
½ jar Brownwood Acres Blueberry Preserves
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.
In another plastic bag, mix the panko, and 1 T of kosher salt.
Put chicken in the panko bag and liberally coat.
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.
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.
Mix the two Brownwood sauces together to make your dipping sauce and enjoy!
Total time: 35 minutes