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Southern Chicken Fondue

1 1/4 pounds chicken breast, cut into strips
4 tablespoons orange juice
1 red serrano chile, seeded and crushed (we skipped when making for children)
2 to 3 garlic cloves, peeled and crushed
2 tablespoons chopped fresh parsley

For the batter:
1 cup all-purpose flour
2 tablespoons cornmeal
1/2 teaspoon black pepper
1 teaspoon paprika
1 medium egg, beaten
3/4 cup milk
1 pint oil, for frying
Garnish: parsley sprigs and wedges of tomato

Place chicken in a shallow dish or bowl. Mix orange juice, chile, garlic and parsley together, and pour over the chicken. Stir, cover lightly, and refrigerate for at least 30 minutes.

Make batter by sifting flours into a mixing bowl, then stir in the peppers. Make a well in the center and add the egg. Gradually add the milk, drawing the flour in from the sides of the bowl to form a smooth batter. Let stand for 30 minutes, then stir well just before using.

Heat the oil to 350 degrees in the fondue pot, and carefully place over the lighted burner. Place the chicken in serving bowls and garnish with parsley and tomato. Thread the chicken onto fondue forks, dip into the batter, and cook in the hot oil for 3 to 4 minutes. Garnish with parsley and tomato.

Serve with corn relish, corn fritters and corn bread. Serves 4 to 6.

"The Fondue Cookbook"
by Gina Steer

Sunday, February 04, 2001

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