Hot Crunchy Chicken Recipe
Ingredients
| Chicken | 2 Medium, cut into 8 inch pieces | |
| Pecans | 1 1⁄2 Cup (24 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Cornmeal | 1 Cup (16 tbs) | |
| Paprika | 4 Teaspoon | |
| Salt | 2 Teaspoon | |
| Black pepper | 2 Teaspoon | |
| Eggs | 4 | |
| Water | 1⁄2 Cup (8 tbs) | |
| Corn oil | 4 Cup (64 tbs) | |
| Cayenne pepper | 2 Teaspoon |
Nutrition Facts
Serving size
Calories 4333 Calories from Fat 3406
% Daily Value*
Total Fat 385 g592.2%
Saturated Fat 55.7 g278.6%
Trans Fat 0.8 g
Cholesterol 773.9 mg258%
Sodium 1582.1 mg65.9%
Total Carbohydrates 68 g22.6%
Dietary Fiber 11.7 g46.6%
Sugars 3.5 g
Protein 158 g316.1%
Vitamin A 100.1% Vitamin C 30.9%
Calcium 17.4% Iron 76.8%
*Based on a 2000 Calorie diet
Directions
In a blender or food processor fitted with steel blade - finely chop pecans.
In a bowl, combine pecans, flour, cornmeal, paprika, salt, pepper and cayenne pepper - Mix well.
In a separate bowl, mix eggs and water.
Dip chicken pieces into egg mixture, then into dry mixture to cover.
Heat corn oil in a large, deep frying pan.
Add chicken pieces and fry about 10 minutes on each side, (this may have to be done in a few batches) Add more corn oil if necessary.
Drain on Rack.
Chef
