Subj : 7/27 Chicken Finger Day 4
To   : All
From : Dave Drum
Date : Fri Jul 26 2024 19:06:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Finger Lickin' Chicken
 Categories: Poultry, Herbs, Dairy, Chilies
      Yield: 1 Batch
 
MMMMM--------------------11 HERBS AND SPICES-------------------------
      1 ts Ground oregano
      1 ts Chilli spice mix
      1 ts Ground sage
      1 ts Dried basil; ground
      1 ts Dried marjoram; ground
      2 ts Black pepper
      2 tb Salt
      2 tb Paprika
      1 ts Onion powder
      1 ts Garlic powder
      1 tb MSG (Accent)
      4 c  All-purpose flour

MMMMM--------------------------CHICKEN-------------------------------
           As many boneless thighs cut
           - in thirds as needed to
           - feed your guests

MMMMM--------------------------COATING-------------------------------
      1 lg Egg; beaten well (more as
           - needed for a large batch)
    1/2 c  Milk or buttermilk (more as
           - needed for a large batch)

MMMMM-------------------------FOR FRYING------------------------------
  1 1/2 c  Oil

MMMMM--------------------HONEY MUSTARD SAUCE-------------------------
      1 tb Dijon mustard
  1 1/2 tb Honey
    1/4 c  (244g) plain yoghurt
 
  Combine the ingredients in a bowl and spoon into small
  dipping bowls to be set alongside each plate.
  
  I mix up the coating ingredients in a large storage
  container and store it in the cupboard for whenever I feel
  like making fried chicken.
  
  Combine the egg and milk in a shallow bowl. Pour some
  coating mix in another bowl. Dip the chicken in the dry
  mix, coating well, then in the egg mixture, and then in
  the dry mix again. Shake off any excess coating.
  
  Fry in hot oil (350ºF/175ºC) until golden brown, turning
  the pieces over about halfway through the cooking, 5
  minutes or longer per side. The cooking time will depend
  on the thickness and temperature of your chicken. Cold
  chicken and/or whole pieces will require a longer cooking
  time. Drain on paper towels.
  
  Serve hot. Can be served with a dipping sauce, such as the
  honey-mustard sauce.
  
  By Dennis W. Viau; modified from several recipes.
  
  Makes as much as you want.
  
  Recipe from: http://white-trash-cooking.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If I had a dime for every math test I flunked I'd have $1.95 today.
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