How to make it

  • In a large pot,bring the 5 cups water to boil, add 2 Tablesps. of the adobo seasoning & place skinned chicken parts into boiling water. Lower heat to medium & boil until chicken is just barely tender. Remove chicken to a colander & let drain & cool until it can be handled. (You can cool & freeze chicken stock for later use). In meantime, mix the following in a wide, shallow pan or casserole dish:
  • the flour, 1 teasp. of adobo seasoning, cayenne pepper, black pepper, poultry seasoning, Italian seasoning, onion & garlic powders. In another shallow pan mix the following;
  • the 3 eggs,milk,dash of hot sauce & a dash of adobo seasoning. To this egg mixture add 2 Tablesps. of the flour mixture & beat until smooth.
  • Heat the shortening in a large pot, until quite hot, over a medium flame. (Since chicken is already cooked, you fry it very quickly until golden). Dip each chicken piece first into milk mixture then lightly coat in the flour mixture. Repeat this a second time with each piece of chicken (double-coated). Shake any excess flour off each piece. Carefully slide pieces into hot shortening (do not crowd pot) & fry without moving or turning pieces until they are golden brown on underside. Now turn once & fry until golden on second side. Remove & drain on paper towels.

Reviews & Comments 3

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  • tazoncaffeine 10 years ago
    OOOOOO sneaky good! I won't tell my southern friends what you did. LOL
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  • mintymommybee 10 years ago
    this recipe made me smile:) reminds me of my husband's "Papa's Famous Around The World Noodles". Maybe I can get this one made to go with!
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    " It was excellent "
    greekgirrrl ate it and said...
    Great idea!!
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