Portuguese Fried Chicken With Chili Mustard S

* Exported from MasterCook *

PORTUGUESE FRIED CHICKEN WITH CHILI MUSTARD S

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----EMERIL'S DRY RUB-----
1 Roasted Red Pepper -- peeled
-seeded and chopped
3 cl Garlic -- crushed to a paste
3 tb Olive oil
Salt and pepper
-----CHICKEN-----
1 Fryer -- cut into 8 pieces
1/2 c Mustard sauce
2 c Flour
2 Eggs -- lightly beaten
Oil for frying

For the dry rub: In a food processor, combine the
peppers, garlic and olive oil, puree until smoot.
Season with salt and pepper. For the chicken:
Completely coat chicken pieces 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 egg, removing any excess
liquid. Turn back into flour, coating each side well.
Fill a skillet with oil 2 inches high. When 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 continnue cooking until
done. Season with Essence. Serve with mustard sauce.

Source: Essence of Emeril, #2280, TVFN
Formatted by Lisa Crawford, 2/27/96



- - - - - - - - - - - - - - - - - -