| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
|
Eggs -or- |
| 4 |
|
Egg yolks |
| 1/2 |
c |
Vodka |
| 10 |
ds |
Hot-pepper sauce |
| 1 1/2 |
ts |
Fresh ground white pepper |
| 1 |
ts |
Dry mustard |
| 12 |
|
Chicken thighs |
| 2 |
qt |
Vegetable oil for frying |
| 1 |
c |
All-purpose flour |
| 1/4 |
ts |
Fresh ground white pepper |
| 1 |
ts |
Salt |
| 1 |
c |
Seasoned bread crumbs or |
| 1 |
c |
PLAIN BREAD CRUMBS MIXED WITH: each onion salt; garlic powder & ground oregano |
|
|
Liquid hot-pepper sauce |
INSTRUCTIONS
Beat eggs or egg yolks in a large, shallow bowl. Gradually stir in vodka.
Stir in 10 dashes liquid hot-pepper sauce, 1-1/2 tsp white pepper and
mustard. Then add chicken thighs, rolling each several times to coat
evenly. Let stand at least 30 minutes or up to 2 hours at room temperature,
frequently spooning marinade over each thigh. In a deepfat fryer, heat oil
to 350. Meanwhile, mix flour, 1/4 tsp white pepper and salt. To fry, coat
each thigh in flour mixture, then dip back in marinade, then coat in
crumbs. Add thighs to hot oil, 2-4 at a time. Be careful not to add so many
that the oil temperature drops. Cook 10-12 minutes or until meat near bone
is no longer pink. Drain on paper towels. Serve with liquid hot-pepper
sauce, sherry pepper sauce or other hot sauce of your choice. Makes 6
servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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