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Home -> Main Dishes -> Poultry
Ingredients (view qty in metric system instead) 4 pounds chicken pieces 3/4 cup chopped green onions 1 1/2 tbsp. lime juice 1 1/2 tbsp. chopped fresh parsley leaves 1 1/2 tsp. fresh thyme leaves 1 1/2 tsp. fresh marjoram leaves 1 1/2 tsp. minced fresh chives 1 1/2 tsp. minced fresh garlic 1 small jalapeno chili, stemmed, seeded and minced 1/2 tsp. paprika 1/4 tsp. ground cloves pinch salt dash Tabasco sauce vegetable oil for frying 1 cup all purpose flour 2 large eggs, beaten to blend 3 1/2 cups fine dry breadcrumbs Directions Heat a large pot of lightly salted water to a boil. Add chicken to the pot and reduce heat to low. Cover the pot and simmer chicken about 30 to 40 minutes until tender. Meanwhile, combine green onions, lime juice, parsley, thyme, marjoram, chives, garlic, jalapeno, paprika, cloves, salt and Tabasco in a food processor. Pulse until finely chopped. Remove the chicken from the pot and cool completely. Cut a long deep pocket in the meaty part of each chicken piece. Fill each pocket with 2 tsp. of the green onion mixture. Heat oil to 375 degrees in a fryer or deep skillet. Place flour, eggs and breadcrumbs in separate pie plate. Dredge the chicken pieces in the flour then dip into the eggs. Coat each piece with the breadcrumbs. Working in batches, fry chicken about 2 to 3 minutes per side until golden brown. Drain chicken on paper towels and serve immediately. Serves 4. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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