| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Pittsburgh |
Poultry |
4 |
Servings |
INGREDIENTS
|
|
Boneless thighs |
|
|
Lots of dried chiles (hotter the better) |
|
|
Flour |
|
|
Powdered garlic |
|
|
Season all |
|
|
Black pepper |
|
|
Eggs |
|
|
Hickory smoked salt |
|
|
Plain bread crumbs |
INSTRUCTIONS
Date: Tue, 30 Apr 96 12:30:00 PDT
From: "Anne M. Trimble" <ATRIMBLE@PGH.LEGENT.COM>
Subject: Pittsburgh Hotluck Reevyooo FROM RICK AND CINDY MASTERS: crush and
powder all the dried peppers. mix some with flour and make a mixture of
flour and peppers. take the rest of the peppers and mix with bread crumbs.
wash the chicken. dip in flour mixture. dip in eggs. dip in pepper and
crumb mixture. deep fry just long enough to brown. after all the chicken
has been browned place on a cookie sheet with a wire rack so all the grease
can drain off the chicken. place wire racks in oven and bake at 350* for
40 minutes.
CHILE-HEADS DIGEST V2 #309
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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