*  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
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving