| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables, Dairy |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 10 |
oz |
Plain flour |
| 2 |
|
up to |
| 3 |
T |
Piquin chiles, crushed |
| 1 |
t |
Salt |
| 1 |
t |
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:
“Hurting? No one understands like Jesus”