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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 1/3 c Corn or peanut oil
2 tb Corn or peanut oil
1/4 ts Salt
2 tb Lemon juice
1/2 c Flour
1/3 c Flour
2 x Eggs
2 tb Milk
3/4 c Bread crumbs
2 tb Butter
1 1/2 c Milk
1/2 c Light cream
1/4 ts Paprika
1/4 ts Cayenne pepper
1. In a small bowl, combine 1/3 cup oil, lemon juice, salt, and
pepper. Place chicken pices in a shallow baking dish and pour
marinade mixture over. Cover and marinate for 30 to 60 minutes.
2. Dry chicken pices on paper towels. Place 1/2 cup flour in a
plastic or paper bag. In a small bowl, combine eggs and milk; place
bread crumbs in a shallow bowl. Put several pieces of chicken in the
bag and shake to coat thoroughly. Dip in egg mixture then roll in
bread crumbs.
3. In a large frying pan, heat remaining oil and the butter over
medium heat. Add chicken pieces and cook, turning frequently, until
browned all over, 20 to 25 minutes. Remove and drain on paper towels.
4. Whisk remaining 1/3 cup flour into frying pan. Reduce heat to
low and cook, stirring, 3 minutes. Whisk in milk and cream. Season
with paprika, cayenne, and additional salt and pepper to taste.
Ingredients:
3 Pound(s) Chicken |
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