CHICKEN FONDUE II
4 skinless and boneless chicken breast halves
1-1/2 pints oil
1 1/2 teaspoon salt or to taste
1/4 teaspoon ground pepper
2 eggs, beaten
1 cup water
3 tablespoons sesame seed
1-1/2 cups flour
Cut chicken breasts into 1-inch cubes. Bring oil to boiling point in fondue pot and keep at that temperature. Sprinkle 1/2 teaspoon of the salt and the pepper on chicken. In a mixing bowl combine remaining salt, eggs, water, remaining 2 teaspoons salt, sesame seed and flour to make a batter. Provide each guest with fondue fork as well as fork for eating. Each guest cooks own chicken on fondue fork by dipping into batter and then holding in hot oil approximately 1 minute, or until done. Serve with a variety of dips. Any barbecue sauce
Makes a good dip. I also recommend the Dill Dip and Orange Dip.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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