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Wednesday, 22 June 2011 15:30 |
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
- Season chicken pieces with Tony’s
- 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
- Into a large mixing bowl add eggs, whipping cream, 1 tsp Tabasco sauce, parsley, and Worcestershire sauce; combine by whisking
- Add chicken and allow pieces to soak in egg mixture
- Into another large bowl combine salt, peppers, cornstarch, and flour and mix well
- Dip each chicken piece into flour to coat and place on large platter
- 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
- 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
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Last Updated on Wednesday, 06 July 2011 02:18 |