Hot Crunchy Chicken

Name: Hot Crunchy Chicken
Ingredients: 2 chickens (2½ pounds each), each cut into 8 pieces; 4 teaspoons paprika; 1 cup yellow cornmeal; 1 cup unbleached all-purpose flour; 1½ cups pecans; 2 teaspoons cayenne pepper; 4 eggs; 2 teaspoons salt; 2 teaspoons freshly ground black pepper; ½ cup water; 4 cups corn oil

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Pecans and cornmeal provide the crunch in this spiced chicken—our version of a beach classic.

Ingredients

2 chickens (2½ pounds each), each cut into 8 pieces
1½ cups pecans

Main course

Method

Rinse the chicken pieces well and pat them dry.
Chop the pecans fine in a food processor or blender. Combine the chopped pecans, flour, cornmeal, paprika, salt, pepper, and cayenne in a shallow bowl. Mix well.
In another shallow bowl, blend the eggs and water.
Dip the chicken pieces first in the egg mixture, and then in the dry mixture. Coat