From "River Road Recipes...The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox Newsletter


  • 1 egg, well beaten
  • 1 pinch baking powder
  • 2 teaspoons garlic puree
  • 2 tablespoons olive oil
  • 1 fryer
  • Salt and pepper, to taste
  • Seasoned flour
  • 1/4 cup shortening


    Mix together the egg, baking powder, garlic puree, and olive oil.  Cut the chicken into serving pieces.  Salt and pepper it and put it into the egg mixture, allowing it to soak several hours (even overnight).  Use a china bowl.  Rework the liquid into the chicken before removing from the bowl.  Roll the chicken in flour that has been seasoned with salt and pepper.  Heat shortening on low heat until very hot and fry chicken on low heat until done and brown (about 30 minutes).

    SERVES: 4

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