Ingredients
-
1 1/4
-
4
-
1
-
2 - 3
-
2
-
-
1
-
2
-
1/2
-
1
-
1
-
3/4
-
1
-
-
Directions
Steps
|
1
Done
|
Place Chicken in a Shallow Dish or Bowl. |
|
2
Done
|
Mix Orange Juice, Chile, Garlic and Parsley Together, and Pour Over the Chicken. |
|
3
Done
|
Stir, Cover Lightly, and Refrigerate For at Least 30 Minutes. |
|
4
Done
|
Make Batter by Sifting Flours Into a Mixing Bowl, Then Stir in the Peppers. |
|
5
Done
|
Make a Well in the Center and Add the Egg. |
|
6
Done
|
Gradually Add the Milk, Drawing the Flour in from the Sides of the Bowl to Form a Smooth Batter. |
|
7
Done
|
Let Stand For 30 Minutes, Then Stir Well Just Before Using. |
|
8
Done
|
Heat the Oil to 350 Degrees in the Fondue Pot, and Carefully Place Over the Lighted Burner. |
|
9
Done
|
Place the Chicken in Serving Bowls and Garnish With Parsley and Tomato. |
|
10
Done
|
Thread the Chicken Onto Fondue Forks, Dip Into the Batter, and Cook in the Hot Oil For 3 to 4 Minutes. |
|
11
Done
|
Garnish With Parsley and Tomato. |
|
12
Done
|
Serve With Corn Relish, Corn Fritters and Corn Bread. |
