| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Hungarian | 6 | To 8 | |
INGREDIENTS
| 3 | lb | Chicken parts of your choice |
| 1/2 | c | All-purpose flour |
| 2 | ts | Paprika; (Hungarian preferred) |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Poultry seasoning |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Dried tarragon |
| 1/2 | ts | Accent or MSG |
| 1/2 | ts | Granulated garlic powder |
| 1/4 | ts | Onion salt |
| 1/4 | ts | Celery salt |
| 1/2 | ts | Beau Monde seasoning;, (optional) |
| 2 | md | Eggs |
| 3 | tb | Whole milk; homogenized |
| 3/4 | c | Crushed corn flakes |
INSTRUCTIONS
Herewith my recipe for preparing chicken in a pressure cooker and then deep-frying in a good vegetable oil such as Canola or Virgin Olive oils. If you purchase a whole frying chicken, cut up into pieces and wash in cold water; pat dry with paper towelling. In a large mixing bowl, mix together flour, paprika, salt, black pepper, poultry seasoning, thyme, oregano, tarragon, accent, garlic powder, onion salt, celery salt, and Beau Monde seasoning; transfer to a plastic bag. In a separate medium size mixing bowl, beat eggs, add milk and mix well to blend. In a separate mixing bowl, add crushed corn flakes. Prepare pressure cooker with 3 cups of water. With top off, bring to boil. Place chicken pieces in cooker and lock lid and cook as per directions, depending on the type of pressure you are using and at what elevation you are located. Pressure cooking time is usually 15 minutes. (DO NOT OVERCOOK CHICKEN.) DO NOT REMOVE pressure cooking lid until pressure is completely vented. Remove chicken from pressure cooker into a bowl to cool slightly. Dip chicken pieces into egg mixture. Drop chicken pieces one at a time into plastic bag with the flour/seasoning mixture and shake well to coat. Remove and dip in the egg mixture again and then roll in the corn flakes to coat well. In a deep-fryer or a large, deep frying pan, add at least 2 cups of Canola oil or olive oil and heat to cooking temperature. Drop chicken pieces into oil and deep-fry for about 1 1/2 minutes or until lightly browned, turning chicken pieces once. DO NOT OVERCOOK CHICKEN. Remove from oil and place on paper towelling to absorb excess cooking oils. Test chicken for doneness by cutting into the thickest part; no pink should be showing. Serve immediately. Chicken is also good served cold as snacks. Uncle Bill's Tips: Beau Monde seasoning is optional, and is available in most large grocery outlets or in specialty food outlets. ENJOY and let me know how you like this chicken. I will post additional chicken recipes that you may enjoy, such as; CHICKEN PAPADORIS, CHICKEN BREAST STRIPS WITH SWEET AND SOUR SAUCE, and CHICKEN IN CORN FLAKES also, my latest, UNCLE BILL'S COUNTRY STYLE CHICKEN WITH FRESH BASIL. Posted to bbq-digest by "William Anatooskin" <wanatoos@direct.ca> on Dec 1, 1999, converted by MM_Buster v2.0l.
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