Portuguese fried chicken with a chili mustard sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | roasted red pepper; peeled, seeded, | |
| 1 | ; and chopped | |
| 3.00 | garlic cloves; crushed to a paste | |
| 3.00 | tablespoon | olive oil |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | whole fryer chicken; cut into 8 pieces | |
| 2.00 | cup | flour |
| 2.00 | eggs; lightly beaten | |
| 1 | oil; for frying | |
| 1 | emerils essence; see * note | |
| ½ | cup | favorite mustard sauce |
Directions
* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.
For the dry rub: In a food processor, combine the peppers, garlic, and olive oil, puree until smooth. Season with salt and pepper. For the chicken: Completely coat each piece of the chicken 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 the egg mixture, removing any excess liquid. Turn back into the flour mixture, coating each side well. Fill a large skillet with oil 2 inches high. When the oil is hot, carefully lay the chicken in the oil, do not over crowd. Fry until golden-brown, about 8 to 10 minutes. Turn the chicken over and continue cooking until done.
Season with Emeril’s Essence. Serve with the mustard sauce. This recipe yields 4 main course servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2280 broadcast 02-10-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-07-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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