Charnicois chicken: Submitted by: John B. | Date Added: 4 Nov 2012
Listed in: Poultry / Poultry - Chicken

4 whole chicken legs
1 onion, chopped
salt and pepper
250 ml (1 cup) flour
2 ml (1/2 tsp.) Salt
2 ml (1/2 tsp.) Parsley
0.5 ml (1/8 tsp.) Pepper
0.5 ml (1/8 tsp.) Cayenne pepper
0.5 ml (1/8 tsp.) Chili powder
0.5 ml (1/8 tsp.) Garlic salt
0.5 ml (1/8 tsp.) Onion salt
1 ml (1/4 tsp.) Paprika
1 ml (1/4 tsp.) Barbecue spices
1 ml (1/4 tsp.) Celery salt
1 egg
30 ml (2 tbsp.) Milk
1 L (4 cups) peanut oil

In a saucepan of boiling water, remove the chicken and onion, salt and pepper and boil 10 minutes. Cool.

In a bag, combine the flour and spices.

In a bowl, whisk the egg and milk, coat the thighs of the mixture. Dive into the spiced flour sack, shake to coat well and set aside.

In a large deep fryer, heat oil made 205 ° C (400 ° F) and fry the thighs until golden brown. Serve with honey or bbq sauce.

Servings: 4

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