Chicago-Style Fried Mock Chicken Legs

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#75865

serves/makes:

ready in:
30-60 minutes

ingredients

2 cups meat, minced (leftover is fine)
cayenne pepper, to taste
1 tablespoon bell peppers, seeded and minced
1 egg, beaten with
1 tablespoon water
breadcrumbs

white sauce
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup milk

directions

Melt butter; blend in flour salt and pepper. Add milk gradually, stirring constantly until mixture thickens, then cook about a minute longer. Add the meat to the white sauce followed by the seasonings and bell pepper. Spread on a plate to cool.

Shape like chicken legs and insert a wooden skewer. Roll in crumbs, egg, then crumbs again. Fry in deep hot fat (380 degrees F) and drain on paper towels.

cook's notes

A great way to recycle leftover meat. A thrifty variation on city chicken, this dish might or might not actually contain chicken.

Recipe Source: From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.