|2||chicken breast, cut into strips|
|Oil for frying|
|Corn with Chili Lime Butter|
|4||ears corn, halved|
|1 stick||butter, softened|
|2-3 tablespoons||Tone’s® Chili Powder|
|1 tablespoon||fresh ginger, chopped & diced|
|3||stems scallions, chopped|
|1 tablespoon||grain mustard|
|½ cup||sour cream|
|Tone’s® Salt & Pepper, to taste|
For the chicken, season chicken strips with hot sauce. Dredge in flour, followed by egg and then flour again. In a skillet on high heat, add oil and fry chicken strips until they are done.
For the corn, boil water in a large pot of water. Once boiling, add corn halves and cook until kernels are just soft. In a small bowl, combine softened butter, lime zest and juice and chili powder. Roll corn in butter mixture and serve with chicken.
For the yogurt sauce, in a medium bowl add all ingredients and mix until well blended. Use as dipping sauce for chicken.