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Italian Chicken Ribbons With Plum Jam Dipping Sauce

  • Yield: About 10 appetizer portions


  • 10 ounces plum jam
  • 2 pounds chicken breast strips
  • 1 teaspoon dried basil or 2 teaspoons chopped fresh basil leaves
  • 1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1 teaspoon Creole Seasoning
  • 1 tablespoon lemon juice
  • One-fourth teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup Italian bread crumbs
  • 1 cup shredded Parmesan cheese
  • 1 egg
  • One-fourth cup buttermilk
  • One-fourth cup milk
  • Plum Jam Dipping Sauce
  • Vegetable oil for frying
  • 1 and one-half tablespoons fresh lemon juice
  • 1 tablespoon horseradish
  • 1 teaspoon Creole Seasoning
  • 1 and one-fourth teaspoons hot sauce
  • 1 teaspoon Worcestershire sauce
  • One-half teaspoon garlic powder


  • In a small bowl, combine the chicken breasts, basil, oregano, granulated onion, granulated garlic, Creole Seasoning, salt, lemon juice and mix well.
  • In another bowl, put the flour, and in yet another bowl, put the Italian breadcrumbs and Parmesan cheese. In another bowl whip together egg, buttermilk and milk.
  • Dredge chicken strips first in the flour, then dip in milk-egg batter, then dredge in the breadcrumbs to coat evenly. Carefully drop several strips of the chicken at a time into hot oil and fry until the strips float to the surface and become crispy.
  • Drain on paper towels. Repeat the process until all the chicken is cooked.
  • To make the plum jam dipping sauce, combine all the ingredients in a mixing bowl and mix well. Serve the chicken strips with the plum jam dipping sauce.