Graham Cracker Fried Chicken Breasts with Honey Mustard Mayonnaise
- 4 chicken breast halves
- 1/3 cup graham cracker crumbs
- 3 tablespoons all-purpose flour
- 1/4 teaspoon hot cayenne pepper
- 1 teaspoon salt
- 1/3 cup vegetalbe oil
- 1 tablespoon butter
- For the sauce:
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon black pepper
Cover each chicken breast with a piece of plastic wrap, and flatten it to an even 1/2 inch with a meat pounder or bottom of a heavy pan.
Combine the cracker crumbs, flour, cayenne and salt on a plate and dredge each chicken breast in the mixture, coating it well.
In a large non-stick skillet heat the oil and butter over moderate heat. Saute the chicken for about 4 minutes on each side, reducing the heat if it starts to burn. Transfer to brown paper to drain.
In a bowl whisk together the sauce ingredients and serve with the chicken.
From Leslie Glover Pendleton
The inspiration for this coating comes from a signature dish at New York’s fabulous Union Square Café. They coat calamari (squid) with graham cracker crumbs in order to brown quickly (the sugar in the crumbs caramelizes) without overcooking.