Portuguese Fried Chicken With Chili Mustard Sauce
| 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)
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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