Portuguese Fried Chicken With Chili Mustard Sauce

If God should always rock us in the cradle of prosperity; if we were always dandled on the knees of fortune; if we didn’t have some stain on the alabaster pillar; if there weren’t a few clouds in the sky; if we didn’t have some bitter drops in the wine of this life, we should become intoxicated with pleasure, we should dream “we stand;” and stand we should, but it would be upon a pinnacle. Every moment of our lives is in just as much danger as a person asleep upon the mast… Continued worldly prosperity is a fiery trial.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Portuguese		1	Servings

INGREDIENTS

1		Roasted red pepper, peeled
		seeded and chopped
3		Cloves of garlic, crushed to
		a paste
3	T	Olive oil
		Salt and pepper
1/2	c	Your favorite mustard sauce
1		Whole fryer, cut into 8
		pieces
2	c	Flour
2		Eggs, lightly beaten
		Oil for frying

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE2280  For the dry rub: In a food processor,
combine the peppers, garlic, and  olive oil, puree until smooth. Season
with salt and pepper.  For the chicken: Completely coat each piece of
the chicken with the  dry rub. Place on a baking sheet and allow to sit
for 20 minutes.  Evenly coat each piece of chicken with the flour. Dip
each piece in  the egg mixture, removing any excess liquid. Turn back
into the flour  mixture, coating each side well. Fill a large skillet
with oil 2  inches high. When the oil is hot, carefully lay the chicken
in the  oil, do not over crowd. Fry until golden brown, about 8-10
minutes.  Turn the chicken over and continue cooking until done. Season
with  Essence. Serve with the mustard sauce.  Yield: 4 main courses
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 18, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2497 Calories From Fat: 583 Total Fat: 65.7g Cholesterol: 664.4mg Sodium: 1786.7mg Potassium: 3205.6mg Carbohydrates: 317.7g Fiber: 16g Sugar: 72.8g Protein: 153.8g