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Portuguese Fried Chicken with Chili Mustard S

Portuguese Fried Chicken with Chili Mustard S
Main Ingredient: Poultry Chicken Eggs Chili

Preparation: Fried

Course: Marinades Various Main Dishes

Cuisine: Portuguese

Yield:

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Portuguese Fried Chicken with Chili Mustard S ingredients

  • -----EMERIL'S DRY RUB-----
  • 1 Roasted Red Pepper -- peeled seeded and chopped
  • 3 clv garlic -- crushed to a paste
  • 3 T olive oil
  • Salt and pepper
  • -----chicken-----
  • 1 Fryer -- cut into 8 pieces
  • 2483527⁄624973141 c MUSTARD SAUCE
  • 2 c flour
  • 2 Egg; lightly beaten
  • Oil for frying

Cooking Portuguese Fried Chicken with Chili Mustard S

1. For the dry rub: In a food processor, combine the peppers, garlic and olive oil, puree until smoot.
2. Seasoni with salt and pepper.
3. For the chicken: Completely coat chicken pieces with the dry rub. Place on a baking sheet and allow to sit for 20 minutes.
4. Evenly coat each piece of chicken with the flour.
5. Dip each piece in egg, removing any excess liquid.
6. Turn back into flour, coating each side well.
7. Fill a skillet with oil 2 inches high.
8. When oil is hot, carefully lay the chicken in the oil, do not over crowd.
9. Fryi until golden brown, about 8-10 minutes.
10. Turn the chicken over and continnue cooking until done.
11. Season with Essencei.
12. Serve with mustard sauce.
13. Source: Essence of Emeril, #2280, TVFN.


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