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Portuguese Fried Chicken With Chili Mustard S

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PORTUGUESE FRIED CHICKEN WITH CHILI MUSTARD S
 Categories: Meat/poul, Emeril, Ethnic, Am/la
      Yield: 4 Main dish
 
MMMMM----------------------EMERIL'S DRY RUB---------------------------
      1    Roasted Red Pepper; peeled
           -seeded and chopped
      3 cl Garlic; crushed to a paste
      3 tb Olive oil
           Salt and pepper

MMMMM--------------------------CHICKEN-------------------------------
      1    Fryer; cut into 8 pieces
    1/2 c  Mustard sauce
      2 c  Flour
      2    Eggs; lightly beaten
           Oil for frying
 
  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
 
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