at dry prick the chicken with a fork.
Carinate
lour,salt,pepper,seasoning salt,chicken bouillon,and beau monde seasoning
b>chicken legs in a large plastic container and cover with brine for at
Place chicken legs in a dish; put dish in a steamer.
Steam for 30 minutes.
Cool legs on a rack for 30 minutes.
Heat oil in a pot until hot.
Deep fry legs until golden brown.
Sprinkle salt and ground chinese flower pepper before serving.
Serve hot.
Heat oven to 375*F. In a small cup or bowl, combine egg white and milk. Combine cereal, cornmeal, and seasonings in a small zippered plastic bag.
Dip chicken legs into egg white and milk, then drop into plastic bag and shake to coat.
Bake chicken legs in nonstick baking dish for 25 minutes. Turn and bake an additional 7 to 10 minutes or until done.
For an extra-crispy version, use cracker crumbs instead of cereal. This coating is great on fish, too.
For Dressing: Whisk together ingredients, refrigerate.
For Chicken: Cut chicken into 1\" strips. Whisk eggs with 1/4 cup water. Whisk flour with salt and pepper. Heat oil in skillet to 350. Dip chicken strips in eggs mixture, then coat with flour mixture. Fry 3-4 minutes until done. Season while hot.
For salad: slice tomatoes and toss with greens and onion slices. Top with fried chicken strips and dressing.
enjoy!
Cover and chill.
Prepare fried chicken: Whisk flour with black and
o 360^F.
Rinse chicken legs, dry, and remove skin.
Massage chicken pieces
Before frying, boil chicken legs in a pot of water for 10 minutes.
ook over a medium heat for about 10 mins. Next, add
our taste.
Wash your chicken legs and pat them dry.
baking sheet. Rinse the chicken legs and pat dry.
Melt
he chicken and toss until well coated. Allow to marinate for 15
Wash the chicken legs and remove the skin. The
00\u00b0F.
Pat the chicken legs dry with paper towels. Trim
75F.
2. Place the chicken legs in a large mixing bowl
in from the chicken.
Cut the chicken into 8
gs and add chicken.
Chill and marinade for at least 4
Bone the chicken legs being careful to leave the