2 spring chickens, washed, dried and cut into serving pieces 2 tsp Tony Chachere’s Seasoning Mix 1 cup prepared mustard 1 TBS Tabasco sauce 2 large eggs, well beaten ½ cup whipping cream 1 tsp Tabasco sauce 1 TBS fresh parsley,...

• 2 spring chickens, washed, dried and cut into serving pieces
• 2 tsp Tony Chachere’s Seasoning Mix
• 1 cup prepared mustard
• 1 TBS Tabasco sauce
• 2 large eggs, well beaten
• ½ cup whipping cream
• 1 tsp Tabasco sauce
• 1 TBS fresh parsley, finely chopped
• 2 tsp Worcestershire sauce
• 1 tsp salt
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1 ½ TBS cornstarch
• 2 cups flour
• ½ cup bacon drippings
• 1 cup peanut oil

1. Season chicken pieces with Tony’s
2. Into a large mixing bowl, combine mustard and 1 TBS Tabasco sauce; add chicken and coat each pies well; cover bowl and refrigerate for 2-24 hours; when ready to cook shake off excess mustard
3. Into a large mixing bowl add eggs, whipping cream, 1 tsp Tabasco sauce, parsley, and Worcestershire sauce; combine by whisking
4. Add chicken and allow pieces to soak in egg mixture
5. Into another large bowl combine salt, peppers, cornstarch, and flour and mix well
6. Dip each chicken piece into flour to coat and place on large platter
7. Heat bacon dripping and peanut oil in large, heavy metal skillet over medium heat; when hot, dip chicken back into egg mixture and then into flour
8. Add chicken (large pieces first) to hot (350°) oil one at a time; don’t overcrowd; it may take 2 batches, depending upon size of skillet; cook until pieces are dark brown, about 20-25 minutes, turning often; remove and drain on paper towels

Serves 6