Portuguese Fried Chicken With A Chili Mustard Sauce

Serving Size : 4
Ingredients

for prepare Portuguese Fried Chicken With A Chili Mustard Sauce

:

Amount	Measure	Ingredient - Preparation Method
1		roasted red pepper - peeled, seeded,
and chopped portuguese fried chicken with a chili mustard sauce
3		garlic cloves - crushed to a paste
3	tablespoons	olive oil
salt to taste freshly-ground black pepper to taste portuguese fried chicken with a chili mustard sauce
1	whole	fryer chicken - cut into 8 pieces
2	cups	flour
2		eggs - lightly beaten
oil for frying Emeril's essence see * note portuguese fried chicken with a chili mustard sauce
1/2	cup	favorite mustard sauce

* 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. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse

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