1. Sauce: 2. Melt the butter in a saute pan over medium heat and then lightly saute the walnuts for 2 to 4 minutes. Stir in the sugar until it gets completely dissolved. Add the mango and papaya and continue to saute for another 3 to 4 minutes. Briefly take the pan off the burner so you can add your brandy, return the pan to the burner and let the brandy flame off its alcohol. (Be careful and watch out for the flames.) Add the water and simmer for about 5 minutes. Stir in the mint and cook 1 more minute. Take the pan off of the heat and put the sauce into a blender and puree until the sauce is smooth. Return the sauce to the pan and keep warm. 3. Chicken: 4. Fill a 1 gallon stockpot 3 inches deep with the vegetable oil. Heat the oil over medium heat to 350 degrees F. (If the temp is lower, the chicken will absorb the oil and become greasy.). 5. Mix the bread crumbs and finely chopped walnuts together on a plate. 6. Whisk the eggs and milk together in a bowl or pie plate. 7. Dust the chicken strips with flour, dip them into the egg wash and then press them into the bread crumb mixture - coating evenly. 8. Put the chicken strips into the hot oil (be careful when working with hot oil!).When they begin to turn brown, use tongs to turn them over. When all sides are golden brown, remove and place them on paper toweling to drain. 9. Serve the walnut chicken with the brandy pawpaw sauce. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
