Best Battered Chicken Tapas With Honey And Mustard Pollo Rebozado Recipes

BATTERED CHICKEN TENDERS

Steps:

• Sauce: Combine all ingredients, you can adjust any of the ingredients to suit your taste. Sauce can be doubled.
• Heat oil in fryer to 350 degrees F.
• Whisk egg and water medium bowl.
• Whisk in flour, baking powder, salt, and pepper. Let the batter sit for a few minutes.
• Coat each piece of chicken with dry flour.
• Dip the chicken into the batter and let a little batter drip off the chicken.
• Once the excess batter has dripped off add to fryer.
• Fry for 7 to 9 minutes (ensure chicken is cooked to an internal temperature of 165 degrees).
• Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time.
• Drain fried chicken strips on paper towels and serve with favorite dip or dressing.

HONEY-MUSTARD BREADED CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and 1 teaspoon of mustard. In another shallow bowl, combine honey and remaining mustard. Dip chicken in honey-mustard mixture, then coat with crumbs. , In a nonstick skillet, cook chicken over medium heat in butter for 4-6 minutes on each side or until chicken juices run clear.

TAPAS - CHICKEN WITH SHERRY (PECHUGA DE POLLO CON JEREZ)

Steps:

• Season the chicken with salt.
• Lightly coat chicken in flour.
• Add 3 tbsp.
• olive oil to sauté pan over medium high heat.
• Panfry chicken until golden brown, about 2 to 3 minutes.
• Remove from the heat and season with black pepper and thyme.
• Meanwhile, heat remaining 1 tbsp.
• olive oil in a separate pan.
• Add the sherry and then the garlic.
• Add the chicken and cook for 1 minute.
• Finish with diced olives.