| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
12 |
Servings |
INGREDIENTS
| 3 |
lb |
Fryer; Cut Up |
| 3 |
c |
Evaporated Milk |
| 2 |
tb |
Worcestershire Sauce |
| 1 1/2 |
c |
All Purpose Flour |
| 1 1/2 |
c |
Fine Cornmeal |
| 1 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
|
|
Parsley Sprigs |
INSTRUCTIONS
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Wed, 21 Aug 1996 07:07:23 -0800
Arrange the chicken pieces in shallow bowl(s). Combine the milk and
Worcestershire sauce. Pour over the chicken. Cover. Refrigerate for
about 8 hours. Preheat the oil in the deep fryer. Drain the chicken. Pat
dry with paper towels. Mix the flour, cornmeal, salt and pepper in a large
plastic bag. Add the chicken pieces in batches. Shake to coat thoroughly.
Remove the chicken pieces from the bag. Shake off excess. Deep fry the
chicken pieces until evenly browned (legs=15-20 minutes, thighs=about 15
minutes and breasts=about 10 minutes). Use a slotted spoon to remove the
chicken pieces. Drain on paper towels. Garnish with parsley sprigs before
serving.
EAT-L Digest 21 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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