| 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 |
tb |
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
EMERIL'S DRY RUB
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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