Portuguese Fried Chicken With Chili Mustard S
Ingredients| EMERIL S DRY RUB 1 roasted red pepper, peeled seeded and chopped 3 cl garlic, crushed to a paste 3 tbsp olive oil 1 salt and pepper CHICKEN 1 fryer, cut into 8 pieces 1/2 cup mustard sauce 2 cup flour 2 eggs, lightly beaten 1 oil for frying |
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For the dry rub: In a food processor, combine the peppers, garlic and
olive oil, puree until smoot. Season with salt and pepper. For the
chicken: Completely coat chicken pieces with the dry rub. Place on a
baking sheet and allow to sit for 20 minutes. Evenly coat each piece
of chicken with the flour. Dip each piece in egg, removing any
excess liquid. Turn back into flour, coating each side well. Fill a
skillet with oil 2 inches high. When oil is hot, carefully lay the
chicken in the oil, do not over crowd. Fry until golden brown, about
8-10 minutes. Turn the chicken over and continnue cooking until done.
Season with Essence. Serve with mustard sauce.
Source: Essence of Emeril, #2280, TVFN Formatted by Lisa Crawford,
2/27/96
Servings:
4
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