Hard Rock Cafe Tupelo Style Chicken
By Todd Wilbur
The world's most famous theme restaurant pays tribute to the birthplace of Elvis Presley with this chicken finger appetizer dish, and two great mustard-based dipping sauces. I was a fan of the original version of this appetizer served around ten years ago before they changed the name to Tupelo Chicken Tenders and replaced the apricot dipping sauce with hickory barbecue sauce. With this recipe you can now re-create the classic original version.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
This recipe is available in
- 6 to 10 cups vegetable oil
Honey Mustard Dipping Sauce
- 1/4 cup mayonnaise
- 1 1/2 teaspoons prepared mustard
- 2 teaspoons honey
- Pinch paprika
Apricot Dipping Sauce
- 2 tablespoons Grey Poupon Dijon mustard
- 1 tablespoon apricot preserves
- 2 tablespoons honey
- 1 cup corn flake crumbs
- 2 teaspoons crushed red pepper flakes
- 1 1/4 teaspoons ground cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 large egg
- 1 cup milk
- 1 cup all-purpose flour
- 12 chicken breast tenders
- Do This
Restaurant/BrandHard Rock Cafe
1. Preheat oil in a deep fryer to 350 degrees F.
2. Make the honey mustard dipping sauce by combining the ingredients in a medium bowl. Cover and refrigerate. Make the apricot dipping sauce by combing those ingredients in a medium bowl. Cover and refrigerate this sauce as well until your chicken is ready.
3. Prepare the breading by combining the corn flake crumbs, crushed red pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder, and garlic powder in a medium bowl.
4. Beat the egg in a medium bowl, add the milk and stir.
5. Pour the flour into another medium bowl.
6. When the oil is hot, bread your chicken by first coating each tender with flour. Dip the chicken into the egg/milk mixture and then back into the flour. Dip each chicken tender back in the egg/milk mixture and then into the corn flake crumb mixture. Be sure to coat each chicken piece thoroughly with the corn flake crumbs.
7. Fry 4 to 6 coated chicken tenders at a time in the oil for 4 to 5 minutes or until the chicken is golden brown. Drain and serve the chicken with the dipping sauces on the side.
Serves 4 to 6 as an appetizer.
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.