Graham Cracker Fried Chicken Breasts with Honey Mustard Mayonnaise
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.
4 chicken breast halves
1/3 cup graham cracker crumbs
3 tablespoons all-purpose flour
¼ teaspoon hot cayenne pepper
1 teaspoon salt
1/3 cup vegetalbe oil
1 tablespoon butter
For the sauce:
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons fresh lemon juice
½ teaspoon black pepper
Cover each chicken breast with a piece of plastic wrap, and flatten it to an even ½ 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