Recipe: Fried Chicken Fingers with Come Back Sauce

FRIED CHICKEN FINGERS WITH COME BACK SAUCE

8 skinless, boneless chicken breast halves
2 cups milk
1 teaspoon salt
1/2 teaspoon lemon pepper
1/2 teaspoon ground black pepper
2 cups all-purpose flour
vegetable oil
Mixed salad greens (optional, for garnish)
Come Back Sauce (for serving, recipe follows)

Cut each breast half into 4 strips.

Combine strips, milk, and next 3 ingredients in a shallow dish or heavy-duty zip-top plastic bag. Cover or seal, and chill 4 hours.

WHEN READY TO COOK:
Remove chicken, discarding marinade; dredge in flour.

Pour oil to depth of 2 inches into a large Dutch oven; heat to 350 degrees F. Fry chicken, in batches, 5 to 6 minutes or until golden. Drain on paper towels.

Garnish, if desired. Serve with Come Back Sauce.

COME BACK SAUCE
(makes 3 cups)

1 cup mayonnaise
1/2 cup olive oil
1/3 cup chili sauce
1/4 cup ketchup
2 tablespoons water
4 teaspoons Worcestershire sauce
4 teaspoons prepared mustard
2 teaspoons coarsely ground pepper
1/8 teaspoon paprika
1/4 teaspoon hot sauce
1 medium onion, minced
2 cloves garlic, minced

Stir together all ingredients for the sauce. Cover and chill 1 hour.

Makes 16 appetizer servings
Source: Southern Living magazine, September 2000