Name: Fried Chicken with Piquin Chili Batter
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

As we come to Christ, then, empty-handed, claiming no merit of our own, but clinging by faith to His blood and righteousness, we are justified. We pass immediately from a state of condemnation and spiritual death to a state of pardon, acceptance, and the sure hope of eternal life. Our sins are blotted out, and we are “clothed” with the righteousness of Jesus Christ. In our standing before God, we will never be more righteous, even in heaven, than we were the day we trusted Christ, or we are now. Obviously in our daily experience we fall far short of the perfect righteousness God requires. But because He has imputed to us the perfect righteousness of His Son, He now sees us as being just as righteous as Christ Himself.

Jerry Bridges

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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