Ken Cooke
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Peruvian Mustard Chicken
Mustard is added to the mixture just before the breading process. The flavor is similar to KFC. Yummy!
Dipped in eggs for texture
Breaded to perfection.
Then cooked for 30 minutes (while I ate Ceviche!)
Finished product
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Udo
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YUMM-O, Ken!
Udo
Youth is wasted on the young!
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luv2fish
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| Quote: | Originally posted by Ken Cooke
Mustard is added to the mixture just before the breading process. The flavor is similar to KFC. Yummy!
Dipped in eggs for texture
Breaded to perfection.
Then cooked for 30 minutes (while I ate Ceviche!)
Finished product
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Man I really feel for you, beautiful wife, nice Jeep, nice trips, and you get home cooked meals. Some guys have all the luck...Enjoy Amigo
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Ken Cooke
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| Quote: | Originally posted by Udo
YUMM-O, Ken! |
You said, it. Udo. Tonights dinner was delicious.
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Mexitron
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Dang, looks good!
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Cypress
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Ken Cooke, Thanks for the recipe.
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Ken Cooke
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Leftovers tasted great today!
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bajajeffrey
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Looks great!
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jeans
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Mustard Chicken!
What a great variation of what I grew up on! I thought I didn't like mustard as a kid so I was almost a teenager before I learned the true ingredient
of mom's chicken.
1/2 & 1/2 mustard & bacon drippings.....baked.
Mom always told me to be different - Now she says...Not THAT different
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willardguy
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am I missing a part here? the mustard is added to what mixture?
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mulegejim
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| Quote: | Originally posted by willardguy
am I missing a part here? the mustard is added to what mixture?
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Good question - I thought it was just me. Jim
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Mula
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And where, Ken, do we get Yellow Hot Pepper Paste by Amazonas in Baja?
Or what to use to make something comparable?
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Ken Cooke
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The complete recipe in Spanish (from Leidys)
Ingredientes:
Comino
Pimienta Molida
Un Huevo
Sal
Mostaza
En un recipiente echar un huevo,una cucharadita pequeña de comino, una pizca de sal al gusto, mostaza y revolver todos los ingredientes.
En otro plato echar la harina para pasar el pollo despues de estar preparado con todos los ingredientes.
Y por ultimo colocar una sarten con aceite para freir el pollo.
[Edited on 10-20-2012 by Ken Cooke]
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