| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Caribbean |
Poultry |
24 |
Servings |
INGREDIENTS
| 24 |
|
Boneless (5-oz) chicken breast halves |
| 1 1/2 |
c |
Lemon juice |
| 1/3 |
c |
Garlic powder |
| 1/3 |
c |
Ground black pepper |
| 2 |
tb |
Sweet paprika |
| 1 1/2 |
tb |
Salt |
| 1 |
tb |
Cayenne pepper |
| 1 |
c |
Hot pepper sauce |
| 1 |
c |
Soy sauce |
| 1 1/2 |
qt |
All purpose flour |
|
|
Vegetable oil for shallow frying |
INSTRUCTIONS
From: ayala@bga.com (Luis "Burnin' Love" Ayala)
Date: Sun, 30 Jun 1996 11:12:53 -0500
The following recipe comes from the American Spice Trade Association.
1. Arrange chicken on sheet pan in one layer. Sprinkle evenly with lemon
juice, set aside 30 minutes.
2. Combine dry spices in shallow pan. Combine hot pepper and soy sauce in
bowl. Place flour in separate shallow pan.
3. Dredge each chicken piece in seasoning mixture, shaking off excess. Dip
into sauce mixture, then coat with flour.
4. For each serving, shallow-fry coated chicken in 325F oil 10 min. per
side until cooked. Drain well.
CHILE-HEADS DIGEST V3 #030
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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