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
4 servings
Preparation
- Marinate the chicken in a mixture of the lemon juice and pepper for a couple of hours.
- 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.
- Meanwhile combine the mayonnaise with the chili and scallions. Season to taste with salt and pepper.
- When the chicken is cool enough to handle, cut in slices and coat it with the mayonnaise. Correct seasoning.
Dining and Cooking