Yield: 4 Servings
|\N \N||Boneless thighs|
|\N \N||Lots of dried chiles (hotter the better)|
|\N \N||Powdered garlic|
|\N \N||Season all|
|\N \N||Black pepper|
|\N \N||Hickory smoked salt|
|\N \N||Plain bread crumbs|
Date: Tue, 30 Apr 96 12:30:00 PDT From: "Anne M. Trimble" <ATRIMBLE@...> Subject: Pittsburgh Hotluck Reevyooo FROM RICK AND CINDY MASTERS: crush and powder all the dried peppers. mix some with flour and make a mixture of flour and peppers. take the rest of the peppers and mix with bread crumbs.
wash the chicken. dip in flour mixture. dip in eggs. dip in pepper and crumb mixture. deep fry just long enough to brown. after all the chicken has been browned place on a cookie sheet with a wire rack so all the grease can drain off the chicken. place wire racks in oven and bake at 350* for 40 minutes.
CHILE-HEADS DIGEST V2 #309
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