Portuguese fried chicken with chili mustard s
4 Main dish
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Roasted Red Pepper; peeled seeded and chopped | |
| 3 | cloves | Garlic; crushed to a paste |
| 3 | tablespoons | Olive oil |
| Salt and pepper | ||
| 1 | Fryer; cut into 8 pieces | |
| ½ | cup | Mustard sauce |
| 2 | cups | Flour |
| 2 | Eggs; lightly beaten | |
| Oil for frying | ||
Directions
EMERIL'S DRY RUB
CHICKEN
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