Ingredients
Marinade
1 cup sour cream
1 tsp celery seed
½ tsp seasoned salt
2 cloves garlic, minced
4 chicken breasts, cut in strips
Breading
1 cup whole oats
1 cup plain granola cereal (no fruit or nuts in it)
1 cup pecans, chopped
½ cup Jalapeno Peppers (pickled in jars), drained & chopped
1 tsp seasoned salt
3-4 cups Oil
Freshly ground black pepper
Dipping Sauce
1/3 cup Dijon Mustard
¼ cup sour cream
½ cup honey
1 clove garlic,
1 Tbsp parsley
1 tsp white pepper
Preparation
Combine all of the ingredients for the marinade in a medium bowl with a tight fitting lid. Add the chicken, thoroughly coating each piece, cover tightly and refrigerate several hours or overnight.
Combine the ingredients for the breading in a large bowl and coat each piece of chicken. Pour 4 inches of oil into a large pot. Heat the oil to 325-350 degrees. Cook until golden brown turning once, about 6-7 minutes. Remove the chicken and drain on paper towels. Immediately sprinkle with black pepper.
Combine all the ingredients for the dipping sauce in a food processor and process until well blended. Store in the refrigerator in a container with a tight fitting lid until ready to use.
