- 1 [5-pound / 2.27-kg] chicken
- 1 peeled onion
- 1 peeled carrot
- Salt and pepper, to taste
- Flour
- 2 eggs
- 2 cups [500 mL] milk
- Pinch of salt
- Pinch of pepper
- Cracker crumbs
- Fat for frying
Supreme Sauce
- 2 cups [500 mL] chicken broth
- 2 tablespoons [30 g] margarine
- 2 tablespoons [17.5 g] flour
- Salt and pepper, to taste
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- Transfer chicken, onion and carrot into a large casserole; cover chicken with water, salt and pepper.
- Bring to a boil; simmer until chicken is well done.
- Into a deep-fryer, heat enough frying fat to 365°F [185°C].
- Meanwhile, prepare supreme sauce.
- Skin, bone then cut chicken into individual servings.
- Coat chicken pieces with flour; dip pieces into a mixture of beaten eggs, milk and pinch of salt and pepper.
- Then coat chicken pieces with cracker crumbs.
- Deep-fry coated chicken pieces until golden, for 3 minutes.
- Serve fried chicken pieces, coated with supreme sauce.
Supreme Sauce
- Bring chicken broth to a boil.
- Mix together margarine and flour; mix into hot chicken broth.
- Simmer until thickened.
- Salt and pepper.
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