Chicken Tender Hotdogs with Honey Mustard & BBQ Sauce

• Meat

  • 2 Smaller chicken breasts, skinless boneless

• Produce

  • 4 Campari or other small tomatoes, thin
  • 1 tbsp Garlic powder
  • 1 Green onions
  • 1 tbsp Onion powder
  • 1 Onions

• Condiments

  • 1/4 cup Honey
  • 1 Honey mustard sauce
  • 1 tbsp Mayonnaise
  • 1 Mayonnaise
  • 2 tbsp Mustard, yellow
  • 2 tbsp Mustard, Stone Ground
  • 1 Your favorite barbecue sauce

• Baking & Spices

  • 1/2 tsp Black pepper, Cracked
  • 1 tsp Cayenne
  • 1 tsp Celery salt
  • 1 cup Flour
  • 1/2 tbsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Vegetable oil

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs
  • 1 Hotdog buns or potato hotdog buns

• Drinks

  • 1 1/2 cup Soda water

• Dairy

  • 1 tbsp Butter
  • 1 Habanero] provolone cheese

Found on thatsquareplate.com

Description

Ingredients

• 2 smaller chicken breasts (boneless, skinless)
• 1 ½ cup soda water (1 can)
• 1 cup flour
• 1 teaspoon celery salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• ½ tablespoon paprika
• ½ teaspoon cracked black pepper
• 1-2 teaspoons cayenne
• ½ cup breadcrumbs
• Vegetable oil, for frying
• 1/4 cup honey
• 2 Tbsp. yellow mustard
• 2 Tbsp. stone ground mustard
• 1 tablespoons mayonnaise
• Salt and pepper, to taste
• Hotdog buns or potato hotdog buns (long buns)
• Mayonnaise, for brushing buns
• 1 tablespoon butter
• Onions, diced, soaked in cold water ~ 10 minutes
• 4 Campari or other small tomatoes, sliced thin
• Your favorite barbecue sauce
• Honey mustard sauce
• [Habanero] Provolone cheese, sliced
• Green onions, sliced for garnish

Directions

• Lay each chicken breast flat on a cutting surface and cut longways through the middle to make 4 ‘strips’. Salt and pepper each strip on each side, and roll each tightly in a piece of plastic wrap. (They will somewhat be shaped like a hotdog). Pace in freezer while you prep everything else (or you can do this the day before) Dice onion, add to medium bowl, and cover with cold water. Let sit at least ten minutes.
• Whisk honey, mustards, and mayonnaise together in a medium bowl (I used a 2 cup liquid measuring cup, so I could pour into a squeeze bottle). Season with salt and pepper and add to a squeeze bottle if you wish.
• Preheat oven broiler to low and heat oil in a large saucepan to about 330 degrees F - 350 degrees F. Whisk together flour, celery salt, garlic powder, onion powder, paprika, cracked black pepper, cayenne, breadcrumbs and salt. Add in a can of soda water and mix until smooth. Prepare hot dog buns by opening them up, and brushing them with a light layer of mayonnaise. Add butter to a skillet and heat to medium. When butter melts, add two buns (face down) at a time to the pan. Heat about 3-5 minutes until the buns start to brown. Move to serving plate. Add provolone slices to one side of the bun and add to top rack in the oven to let the cheese melt. Meanwhile, remove chicken from freezer and unroll (2 at a time) into batter. Coat in batter and add to fryer. Fry 8-10 minutes until golden. Once cheese is melted, add tomatoes to other half of hotdog bun. Add fried chicken strip to the middle of the bun. Drizzle with the honey mustard and the barbecue sauce. Top with onions and green onions.