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Ingredientes
- 1 x Roasted red pepper peeled, seeded, and minced
- 3 x Garlic cloves crushed to a paste
- 3 Tbsp. Extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 whl Fryer chicken cut into 8 pcs
- 2 c. Flour
- 2 x Large eggs lightly beaten
- Â Â Oil for frying
- Â Â Emeril"s Essence see * Note
- 1/2 c. Favorite mustard sauce
Direcciones
- For the dry rub: In a food processor, combine the peppers, garlic, and extra virgin olive oil, puree till 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 min. Proportionately coat each piece of chicken with the flour. Dip each piece in the egg mix, removing any excess liquid. Turn back into the flour mix, coating each side well. Fill a large skillet with oil 2 inches high. When the oil is warm, carefully lay the chicken in the oil, don't over crowd. Fry till golden brown-brown, about 8 to 10 min. Turn the chicken over and continue cooking till done. Season with Emeril"s Essence. Serve with the mustard sauce.
- This recipe yields 4 main course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 451g | |
| Recipe makes 4 servings | |
| Calories 1072 | |
| Calories from Fat 577 | 54% |
| Total Fat 64.22g | 80% |
| Saturated Fat 16.15g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 336mg | 112% |
| Sodium 400mg | 17% |
| Potassium 748mg | 21% |
| Total Carbs 51.51g | 14% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.45g | 2% |
| Protein 67.48g | 108% |
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