Poulet Nouvelle Orleans
Yield
6 servingsPrep
10 minCook
55 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
whole chicken
|
*
|
| ¼ | pound |
bacon
sliced |
|
| 4 | ears |
corn
|
*
|
| 1 | pound |
sausage
four links |
|
| 2 | each |
tomatoes
|
|
| ¼ | pound |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | pound |
bread crumbs
|
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 1 | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
whole chicken
|
*
|
| 113.4 | g |
bacon
sliced |
|
| 4 | ears |
corn
|
*
|
| 453.6 | g |
sausage
four links |
|
| 2 | each |
tomatoes
|
|
| 113.4 | g |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 113.4 | g |
bread crumbs
|
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 237 | ml |
milk
|
|
Directions
Season chicken with salt and pepper.
Place chicken in milk seasoned with salt and pepper and let set.
Blend eggs, oil and ¼ cup water.
Drain pieces. Coat with flour, dip into beaten eggs and roll into breadcrumbs, pressing to adhere.
Cut tomatoes in half. Sprinkle them with salt and pepper.
Cut sausages in 2 or 3.
Cook chicken pieces in plenty of oil over medium heat for 30 minutes.
Transfer chicken pieces to an oven proof dish.
Cook sausages and bacon in the same fat.
Drain in paper towels.
Discard all the fat but 2 tablespoon and cook the tomatoes.
Cook corn.
Arrange chicken in the center of a plate, place bacon on top, surround with rest of ingredients.
Serve with lemon wedges and barbecue sauce.
