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Colonel Scottie’s Chicken

Colonel Scottie’s Chicken

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With Joe’s Florida Stone Crab Mustard Sauce

Yield: 12 – 16 pieces

Scott Nowell

This idea came from a trade show visit to Atlanta. I got an invite to a reception in AT&T’s suite in the hotel. One of the items served was breaded chicken strips with a honey-mustard sauce. This is my version with a mustard sauce pulled from a Frugal Gourmet (Jeff Smith) cookbook.

  • 1½lb boneless, skinless chicken breasts
  • 1cup milk
  • 1egg
  • 1cup unseasoned bread crumbs
  • -or-
  • 1cup flour
  • 1/8tsp salt
  • ¼tsp fresh ground pepper
  • 1/8tsp paprika
  • 2TBS butter
  • 4TBS cooking oil


Trim chicken breasts to remove fat. Slice crosswise into strips about a ¼ to 3/8 inch thick.

Put breadcrumbs or flour in a large flat bowl or plate, and mix in spices.

Beat egg into milk and season.

Dredge chicken strips in flour, dip chicken strips in milk and then roll in breading to coat evenly. (Shake a bunch in a plastic bag filled with breading.

Heat the butter and 2 TBS of the oil in a large skillet over high heat until the butter stops foaming and the oil is quite hot but not smoking. Add the chicken pieces in a single layer without crowding and cook until browned. Turn the chicken over and brown the other side. Remove to paper towels to absorb oil, then transfer to a serving dish. Cook remaining chicken. Add additional oil as necessary between batches and let oil get hot before adding chicken.

Joe’s Florida Stone Crab Mustard Sauce

  • 3½tsp dry English mustard (Coleman’s)
  • 1cup mayonnaise (not Miracle Whip)
  • 2tsp Worcestershire sauce
  • 1tsp A1 Sauce
  • 1/8cup light cream or half and half
  • 1/8tsp salt


Beat the dry mustard and mayonnaise together for 1 minute. Add the remaining ingredients and beat until the mixture reaches a creamy consistency. Chill.