Fried Chicken with Piquin Chili Batter

Categories: Poultry

Serves: 8 Servings

Ingredients:

10 oz Plain flour
2 -(up to)
3 tb Piquin chiles; crushed
1 ts Salt
1 ts Freshly ground black pepper
16 oz (fl) ground nut oil
-(vegetable oil will do)
8 Pieces chicken
16 oz (fl) buttermilk

Instructions:
From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open))

Date: Tue, 3 Sep 1996 16:02:20 +0200
Combine flour, chiles and salt and pepper in a shallow bowl. Heat the oil
in a deep saucepan until very hot. (The oil is hot enough if a little lour
dropped into it starts to bubble and cook immediately.) Dip a piece of
chicken into the flour mixture, coating all sides, then into the buttermilk
and back into the flour mixture. Carefully put into the hot oil and repeat
with 1-2 more chicken pieces. Do not crowd the pan. Cook chicken pieces
until done and drain on kitchen paper. (To test if cooked, insert a knife
into a piece of chicken, if the juices run clear, it is done.) Repeat with
remaining chicken pieces until all cooked.

CHILE-HEADS DIGEST V3 #093

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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