Recipe by cariet87
"Boneless chicken breasts are covered in a pecan praline glaze. The Creole seasoning cuts back some of the sweetness. Dark Karo® syrup can be used in place of the maple syrup if that's what you have."
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skinless, boneless chicken breast halves - cut into strips
vegetable oil for frying
I have been giving this review a lot of thought - I am waffling between a three star and four stars. First problem is the flour & egg both really need some Creole seasoning. I cut the sauce recipe in half and it was still too much for 1 lb of chicken tenders. The sauce was a little too sweet but has great potential. Thanks for an inspiring recipe. I will have fun tweaking this to be perfect for our taste.
Not bad! More sweet than spicy, though. I recommend seasoning the flour with salt, pepper & some of the Cajun seasoning. I also found I only needed half the amt. of flour listed. I found the sauce amt. perfect but I'm going to dbl. the Cajun seasoning in that, too!
Another idea I might try is breading and baking the strips (skipping all the frying & grease!) adding the sauce for the last 15-20 min.
Like someone else mentioned, this is a great recipe & experimenting with it will be fun! Thanks so much for posting. :)
sugar rush, sugar rush. This was the most amazing dish for me since I have a sweet tooth. I didn't add in as much of the creole spice so it was more just sweet and I loved it. I served over fresh steamed white rice and enjoyed it for two nights. My husband didn't like it becuase it was like eating chicken with our sweets instead of eating sweets with our chicken. my daughter and I give it all thumbs up however.
Love this recipe! Because of my busy schedule I used store bought breaded frozen chicken strips. I cooked them half the stated time while making the sauce then followed the rest of the recipe. Super fast, easy, and tasty. Everyone gave two thumbs up which is rare at our table.
This was delicious, however I had to add a splash of white vinegar to the sauce to cut through some of the sweetness. I also squirted in some srichi sauce for some more heat. The result was a sweet and sour with a bit of heat. Do taste your sauce before you drizzle on your chicken to make sure you have the right blend that fits your taste. I served mine on a bed of white rice with a side of buttery steamed asparagus and mushrooms.
It was so tasty I do agree more of the seasoning in the flour and chicken it enhances the flavor so good!
I really wanted something sweet- and boy was this sweet. Not sure exactly what was the miss for me- but didn't love it.
My family loves this! The perfect amount of sweet & spicy!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 259
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