Portuguese Fried Chicken
Yield
8 servingsPrep
30 minCook
10 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Rub | |||
| 1 | each |
sweet red bell peppers
roasted, diced |
|
| 3 | cloves |
garlic
crushed to a paste |
|
| 3 | tablespoons |
olive oil
|
|
| Chicken | |||
| 1 | each |
whole chicken
cut into 8 pieces |
*
|
| ½ | cup |
prepared mustard
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | large |
eggs
lightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Rub | |||
| 1 | each |
sweet red bell peppers
roasted, diced |
|
| 3 | cloves |
garlic
crushed to a paste |
|
| 45 | ml |
olive oil
|
|
| Chicken | |||
| 1 | each |
whole chicken
cut into 8 pieces |
*
|
| 118 | ml |
prepared mustard
|
|
| 473 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
lightly beaten |
|
Directions
For the dry rub: In a food processor, combine the peppers, garlic and olive oil, purée 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 to 10 minutes.
Turn the chicken over and continnue cooking until done.
