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.
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