| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
Asian |
Cklive03 |
4 |
servings |
INGREDIENTS
| 1 |
|
Chicken – (3 lbs); cut into 12 pieces |
|
|
(2 thighs; 2 legs, 2 wings, 4 breast |
| 1 |
|
Pieces ; and 2 back pieces) |
| 1 |
c |
Milk |
| 1 1/2 |
c |
All-purpose flour |
| 1 1/2 |
tb |
Paprika |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 4 |
c |
Vegetable oil |
| 1 |
c |
Light sesame oil |
|
|
(not Asian-style sesame oil) |
INSTRUCTIONS
In a large shallow dish arrange the chicken pieces and pour the milk over
the chicken. Allow to stand for 15 minutes. In a large bowl combine the
flour, paprika, salt and pepper. Dredge the chicken pieces in the flour
mixture, firmly patting the flour mixture onto the chicken and let sit in
the flour mixture. Redredge the chicken pieces every few minutes with
remaining flour mixture until thickly coated. In a 12-inch heavy skillet, 2
inches deep, heat the oils to 375 degrees. Carefully arrange as many pieces
of chicken in the skillet as will fit in one layer. Cover the skillet,
reduce the heat to low and cook the dark meat for 12 minutes and the white
meat for 6 to 8 minutes, turning each piece once, or until a sharp fork
slides out easily when inserted into the chicken pieces. Uncover the
chicken, turn the heat up to high and cook for another 3 to 5 minutes or
until it is deep golden brown. Transfer chicken to paper towels to drain.
If necessary, cook remaining chicken in same manner. Serve the chicken
warm. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Adapted from a recipe by
Laurie Colwin as printed in Gourmet Magazine From the TV FOOD NETWORK -
(Show # CL-8822 broadcast 02-17-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
08-14-1998
Recipe by: Laurie Colwin
Converted by MM_Buster v2.0l.
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