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1
Sauce:.
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2
Melt the butter in a saute pan over medium heat and then lightly saute the walnuts for 2 to 4 minutes.
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3
Stir in the sugar until it gets completely dissolved.
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4
Add the mango and papaya and continue to saute for another 3 to 4 minutes.
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5
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.
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6
(Be careful and watch out for the flames.)
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7
Add the water and simmer for about 5 minutes.
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8
Stir in the mint and cook 1 more minute.
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9
Take the pan off of the heat and put the sauce into a blender and puree until the sauce is smooth.
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10
Return the sauce to the pan and keep warm.
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11
Chicken:.
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12
Fill a 1 gallon stockpot 3 inches deep with the vegetable oil.
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13
Heat the oil over medium heat to 350 degrees F. (If the temp is lower, the chicken will absorb the oil and become greasy.
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14
).
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15
Mix the bread crumbs and finely chopped walnuts together on a plate.
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16
Whisk the eggs and milk together in a bowl or pie plate.
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17
Dust the chicken strips with flour, dip them into the egg wash and then press them into the bread crumb mixture - coating evenly.
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18
Put the chicken strips into the hot oil (be careful when working with hot oil!
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19
).When they begin to turn brown, use tongs to turn them over.
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20
When all sides are golden brown, remove and place them on paper toweling to drain.
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21
Serve the walnut chicken with the brandy pawpaw sauce.
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22
Enjoy!
