Title: Creole fried chicken
 Categories: E.
      Yield: 4 Servings
 
      1    Whole chicken (about 5
           Pounds) cut into 8 pieces
           Essence
      2 c  Creole Mustard
      2 c  All-purpose flour
      2    Eggs, beaten
      2 tb Milk
           Oil for frying
 
  Season the chicken with Essence. Smear the mustard over each piece of
  chicken thoroughly. Season the flour with Essence. Whisk the eggs and
  milk together. Season the mixture with salt and pepper. Fill a large
  skillet up half way with the oil. Preheat the oil. Dredge the chicken
  pieces in the season flour. Dip each piece in the egg wash, letting
  the excess drip off. Dredge the chicken again in the seasoned flour,
  coating the chicken completely. When the oil is hot, pan-fry the
  chicken until golden brown, about 6 minutes on each side. Remove the
  chicken from the oil and drain on paper towels. Season the chicken
  with Essence. Serve the chicken warm.
  
  Yield: 4 servings