| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Poultry | 8 | Servings | |
INGREDIENTS
| 10 | oz | Plain flour (up to) |
| 3 | tb | Piquin chiles; crushed |
| 1 | ts | Salt |
| 1 | ts | Freshly ground black pepper |
| 16 | oz | (fl) ground nut oil (vegetable oil will do) |
| 8 | Pieces chicken | |
| 16 | oz | (fl) buttermilk |
INSTRUCTIONS
From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open)) Date: Tue, 3 Sep 1996 16:02:20 +0200 Combine flour, chiles and salt and pepper in a shallow bowl. Heat the oil in a deep saucepan until very hot. (The oil is hot enough if a little lour dropped into it starts to bubble and cook immediately.) Dip a piece of chicken into the flour mixture, coating all sides, then into the buttermilk and back into the flour mixture. Carefully put into the hot oil and repeat with 1-2 more chicken pieces. Do not crowd the pan. Cook chicken pieces until done and drain on kitchen paper. (To test if cooked, insert a knife into a piece of chicken, if the juices run clear, it is done.) Repeat with remaining chicken pieces until all cooked. CHILE-HEADS DIGEST V3 #093 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”