Recipe - Creole Franks And Rice

1 Whole chicken; (about 5
pounds) cut into 8 pieces
Essence
2 cup Creole Mustard
2 cup Allpurpose flour
2 Eggs; beaten
2 tablespoon Milk
Oil for frying

EMERIL LIVE SHOW #EMIB10 MARDI GRAS PARADE FOOD

Season the chicken with Essence. Smear the mustard over each piece of
chicken thoroughly. Season the flour with Essence. Whisk the eggs and milk
together. Season the mixture with salt and pepper. Fill a large skillet up
half way with the oil. Preheat the oil. Dredge the chicken pieces in the
season flour. Dip each piece in the egg wash, letting the excess drip off.
Dredge the chicken again in the seasoned flour, coating the chicken
completely. When the oil is hot, panfry the chicken until golden brown,
about 6 minutes on each side. Remove the chicken from the oil and drain on
paper towels. Season the chicken with Essence. Serve the chicken warm.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 25, 1998