Hard Rock Cafe® Tupelo Style Chicken
from http://www.topsecretrecipes.com

Hard Rock Cafe® Tupelo Style Chicken

"The world's most famous theme restaurant pays tribute to the birthplace of Elvis Presley with this chicken finger appetizer dish, and two great mustard-based dipping sauces. I was a fan of the original version of this appetizer served around ten years ago before they changed the name to Tupelo Chicken Tenders and replaced the apricot dipping sauce with hickory barbecue sauce. With this recipe you can now recreate the classic original version."

4 to 6 cups vegetable oil

Honey Mustard Dipping Sauce
1/4 cup mayonnaise
1 1/2 teaspoons prepared mustard
2 teaspoons honey
pinch paprika

Apricot Dipping Sauce
2 tablespoons Grey Poupon Dijon mustard
1 tablespoon apricot preserves
2 tablespoons honey

1 cup corn flake crumbs
2 teaspoons crushed red pepper flakes
1 1/4 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic
1 egg
1 cup milk
1 cup flour
1 pound chicken breast fillets

1. Preheat oil in a deep fryer to 350 degrees.
2. Make the honey mustard dipping sauce by combining the ingredients in a medium bowl. Cover and refrigerate. Make the apricot dipping sauce by combining those ingredients in a medium bowl. Cover and refrigerate this sauce as well, until your chicken is ready.
3. Prepare the breading by combining the corn flake crumbs, crushed red pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder, and garlic in a medium bowl.
4. Beat the egg in a medium bowl, add the 1 cup of milk and stir.
5. Pour the flour into another medium bowl.
6. Slice each chicken breast lengthwise into strips approximately 1/2-inch wide.
7. When the oil is hot, bread your chicken by first coating each strip with flour. Dip the chicken into the egg/milk mixture and then back into the flour. Dip each chicken strip back in the egg/milk mixture and then in the corn flake crumb mixture. Be sure to coat each chicken piece thoroughly with the corn flake crumbs.
8. Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5 minutes or until the chicken is golden brown. Drain and serve chicken with the dipping sauces on the side.

Serves 6 to 8 as an appetizer.