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Portuguese Fried Chicken with a Chili Mustard Sauce
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Emeril's Dry Rub:
1 roasted red pepper, peeled, seeded, and chopped
3 cloves of garlic, crushed to a paste
3 tablespoons olive oil
Salt and pepper
1 whole fryer, cut into 8 pieces
2 cups flour
2 eggs, lightly beaten
Salt and pepper
Oil for frying
1/2 cup of your favorite mustard sauce
Essence
For the dry rub: In a food processor, combine the peppers, garlic, and olive oil, puree until smooth. Season with salt and pepper. For the chicken: Completely coat each piece of the chicken with the dry rub. Place on a baking sheet and allow to sit for 20 minutes. Evenly coat each piece of chicken with the flour. Dip each piece in the egg mixture, removing any excess liquid. Turn back into the flour mixture, coating each side well. Fill a large skillet with oil 2 inches high. When the oil is hot, carefully lay the chicken in the oil, do not over crowd. Fry until golden brown, about 8 to 10 minutes. Turn the chicken over and continue cooking until done. Season with Essence. Serve with the mustard sauce.
Emeril's ESSENCE Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
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