Ingredients
- 1 3- to 4-pound chicken, cut up and skinned
- Juice 1 lemon
- 1 teaspoon Creole pepper (or substitute chili powder)
- Coarse salt to taste
- Flour for dredging
- Vegetable shortening for deep frying
- 1 cup mayonnaise (preferably homemade)
- 1 tablespoon fresh thyme (or half teaspoon dried)
- 1 tablespoon fresh tarragon (or half teaspoon dried)
- 1 jalapeno chili, minced
- 6 scallions, chopped
- Freshly ground pepper to taste
- 3 tablespoons olive oil
- 1 tablespoon tarragon vinegar
- 1 small head red-leaf lettuce (or bibb or Boston)
4 servings
Preparation
- Marinate the chicken in a mixture of the lemon juice and Creole pepper for a couple of hours.
- Heat the shortening until smoking. Season the chicken pieces with salt and dredge them lightly with flour. Fry until golden brown and drain on paper towels.
- Meanwhile, combine the mayonnaise with the thyme, tarragon, chili and scallions. Season to taste with salt and pepper. Mix the olive oil and vinegar in a separate bowl and season. Toss the lettuce leaves in the dressing and arrange on a platter.
- When the chicken is cool enough to handle, cut it in slices. Coat with the mayonnaise and place in the center of the lettuce leaves.
Dining and Cooking