Subj : 7/27 Chicken Finger Day 4
To   : All
From : Dave Drum
Date : Fri Jul 26 2024 07:05 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Finger Lickin' Chicken
Categories: Poultry, Herbs, Dairy, Chilies
     Yield: 1 Batch

MMMMM--------------------11 HERBS AND SPICES-------------------------
     1 ts Ground oregano
     1 ts Chilli spice mix
     1 ts Ground sage
     1 ts Dried basil; ground
     1 ts Dried marjoram; ground
     2 ts Black pepper
     2 tb Salt
     2 tb Paprika
     1 ts Onion powder
     1 ts Garlic powder
     1 tb MSG (Accent)
     4 c  All-purpose flour

MMMMM--------------------------CHICKEN-------------------------------
          As many boneless thighs cut
          - in thirds as needed to
          - feed your guests

MMMMM--------------------------COATING-------------------------------
     1 lg Egg; beaten well (more as
          - needed for a large batch)
   1/2 c  Milk or buttermilk (more as
          - needed for a large batch)

MMMMM-------------------------FOR FRYING------------------------------
 1 1/2 c  Oil

MMMMM--------------------HONEY MUSTARD SAUCE-------------------------
     1 tb Dijon mustard
 1 1/2 tb Honey
   1/4 c  (244g) plain yoghurt

 Combine the ingredients in a bowl and spoon into small
 dipping bowls to be set alongside each plate.

 I mix up the coating ingredients in a large storage
 container and store it in the cupboard for whenever I feel
 like making fried chicken.

 Combine the egg and milk in a shallow bowl. Pour some
 coating mix in another bowl. Dip the chicken in the dry
 mix, coating well, then in the egg mixture, and then in
 the dry mix again. Shake off any excess coating.

 Fry in hot oil (350ºF/175ºC) until golden brown, turning
 the pieces over about halfway through the cooking, 5
 minutes or longer per side. The cooking time will depend
 on the thickness and temperature of your chicken. Cold
 chicken and/or whole pieces will require a longer cooking
 time. Drain on paper towels.

 Serve hot. Can be served with a dipping sauce, such as the
 honey-mustard sauce.

 By Dennis W. Viau; modified from several recipes.

 Makes as much as you want.

 Recipe from: http://white-trash-cooking.com

 Uncle Dirty Dave's Archives

MMMMM

... If I had a dime for every math test I flunked I'd have $1.95 today.
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