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Ingredients
1 3- to 4-pound chicken, cut up and skinned
Juice of 1 lemon
1 teaspoon Creole pepper
Coarse salt
Flour for dredging
Vegetable shortening for deep frying
1 to 1 ½ cups mayonnaise
1 jalapeno chili, minced
6 scallions, chopped (including green part)
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
8 grams carbs; 231 milligrams cholesterol; 1114 calories; 31 grams monosaturated fat; 42 grams polyunsaturated fat; 20 grams saturated fat; 96 grams fat; 2 grams fiber; 1197 milligrams sodium; 51 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Marinate the chicken in a mixture of the lemon juice and pepper for a couple of hours.
- Step 2
Season the chicken pieces with salt and dredge them lightly with flour. Heat the vegetable shortening until smoking. Fry the chicken pieces until golden brown and drain on paper towels.
- Step 3
Meanwhile combine the mayonnaise with the chili and scallions. Season to taste with salt and pepper.
- Step 4
When the chicken is cool enough to handle, cut in slices and coat it with the mayonnaise. Correct seasoning.
Private Notes