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

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