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   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Finger Lickin' Chicken   
    Categories: Poultry, Herbs, Dairy, Chilies   
         Yield: 1 Batch   
       
   MMMMM--------------------11 HERBS AND SPICES-------------------------   
         1 ts Ground oregano   
         1 ts Chilli spice mix   
         1 ts Ground sage   
         1 ts Dried basil; ground   
         1 ts Dried marjoram; ground   
         2 ts Black pepper   
         2 tb Salt   
         2 tb Paprika   
         1 ts Onion powder   
         1 ts Garlic powder   
         1 tb MSG (Accent)   
         4 c  All-purpose flour   
      
   MMMMM--------------------------CHICKEN-------------------------------   
              As many boneless thighs cut   
              - in thirds as needed to   
              - feed your guests   
      
   MMMMM--------------------------COATING-------------------------------   
         1 lg Egg; beaten well (more as   
              - needed for a large batch)   
       1/2 c  Milk or buttermilk (more as   
              - needed for a large batch)   
      
   MMMMM-------------------------FOR FRYING------------------------------   
     1 1/2 c  Oil   
      
   MMMMM--------------------HONEY MUSTARD SAUCE-------------------------   
         1 tb Dijon mustard   
     1 1/2 tb Honey   
       1/4 c  (244g) plain yoghurt   
       
     Combine the ingredients in a bowl and spoon into small   
     dipping bowls to be set alongside each plate.   
        
     I mix up the coating ingredients in a large storage   
     container and store it in the cupboard for whenever I feel   
     like making fried chicken.   
        
     Combine the egg and milk in a shallow bowl. Pour some   
     coating mix in another bowl. Dip the chicken in the dry   
     mix, coating well, then in the egg mixture, and then in   
     the dry mix again. Shake off any excess coating.   
        
     Fry in hot oil (350ºF/175ºC) until golden brown, turning   
     the pieces over about halfway through the cooking, 5   
     minutes or longer per side. The cooking time will depend   
     on the thickness and temperature of your chicken. Cold   
     chicken and/or whole pieces will require a longer cooking   
     time. Drain on paper towels.   
        
     Serve hot. Can be served with a dipping sauce, such as the   
     honey-mustard sauce.   
        
     By Dennis W. Viau; modified from several recipes.   
        
     Makes as much as you want.   
        
     Recipe from: http://white-trash-cooking.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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