Recipe - Fried Chicken With Piquin Chili Batter

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

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 12 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.

CHILEHEADS DIGEST V3 #093

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