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• For ancho puree: Ancho chiles, which are dried poblanos, are dark brown peppers found in the produce section.
• Remove seeds and stem from one ancho chile pepper.
• Place ancho in a small saucepan with water to cover.
• Bring to a boil and simmer until ancho is tender.
• Puree in a food processor.
• Melt butter and let cool to warm.
• Toast pecans and walnuts until lightly brown.
• Beat eggs well and then add sugars and flour.
• Beat until smooth.
• Add warm butter and mix well.
• (It is important for butter to be warm so chocolate chips will melt some. ) Add chile puree.
• Stir in nuts and chocolate chips.
• Pour filling into pastry shell and bake at 325 degrees for 45 to 60 minutes until done.

• Stir the milk and cornstarch together and then beat in the egg yolks.
• Set aside.
• Bring the broth to a boil in a 4 quart soup pot and add the rice.
• Cook, covered, until the rice is puffy and tender – about 25 minutes.
• Remove the soup from the beat and add the milk and egg mixture – stirring carefully.
• Continue to cook for a minute until everything thickens.
• Remove from the heat again and add and butter, parsley and lemon juice.
• (You may wish to add some grated lemon peel, but I don’t.
• Add salt and pepper if you wish.
• )
• That’s it!!

• In a sauce pan combine all of the above and bring to a simmer.
• Simmer for 5 minutes and keep warm.
• When you are ready to eat the chicken dip in and allow the chicken to drain for 1 minute.

• Trim the excess fat from the chicken.
• Marinade the chicken in the mixture for 3 to 4 hrs or overnight.
• Remove the chicken from the marinade and allow to dry.
• Sprinkle the chicken lightly with seasoning.
• Place on baking pan and bake at 325F for 1 to 1 1/2 hrs till chicken is done.
• Allow to sit for 1 to 2 minutes then serve

• If you are using frozen wings allow them to defrost and marinate.
• If you are using fresh wings you are going to want to take the wing and remove the flipper and then break them into two pieces and then marinate them.
• Combine the beaten egg with the milk in a small bowl.
• In another small bowl, combine the flour, salt, pepper, garlic powder, paprika and MSG.
• When shortening is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour.
• Bread all the wings then refrigerate them until ready to use.
• When they are ready to be used fry them 6 at a time for 12 minutes.
• Remove from the shortening and allow them to drain for 3 minutes.
• For the barbecue ones dip in the barbecue sauce and serve.

• Cut 6 chicken Breasts into strips, or you can by chicken tenders in the store.
• Marinate them overnight .
• Preheat the shortening in a deep-fryer to 350 degrees.
• Beat 1 egg and 1 cup of milk.
• Dip the chicken into the egg mixture.
• Dip the the chicken into the coating and then double dip.
• Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float..
• Remove the chicken to a rack and allow to drain for 5 minutes
• The Colonel has decided to make Hot and Spicy Strips that ran for short times the difference is the second dip it is dipped into hot sauce then breaded again and then fried just like the original crispy strips.
• For the barbecue strips make the strips the original way and then dip into the Honey Barbecue Dipping Sauce.

• Trim any excess skin and fat from the chicken pieces.
• Preheat the shortening in a deep-fryer to 350 degrees.
• Combine the beaten egg and milk in a medium bowl.
• In another medium bowl, combine the remaining coating ingredients When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.
• Working with one piece at a time, dip in egg and milk then coat the chicken with the dry flour mixture, coated very generously.
• Stack the chicken on a plate or cookie sheet until each piece has been coated.
• Drop the chicken, one piece at a time into the hot shortening.
• Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown.
• You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
• Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

• Trim any excess skin and fat from the chicken pieces.
• Preheat the shortening in a deep-fryer to 350 degrees.
• Combine the beaten egg and milk in a medium bowl.
• In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
• When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.
• Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour.
• Be sure that each piece is coated very generously.
• Stack the chicken on a plate or cookie sheet until each piece has been coated.
• Drop the chicken, one piece at a time into the hot shortening.
• Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown.
• You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
• Remove the chicken to a rack or towels to drain for about 5 minutes before eating.
• Once he perfected his Extra Crispy he had customers who wanted it to be spicy and bold so he created his Hot and Spicy Chicken.
• Here is his original recipe which has changed a bit in this day and age.
• It comes frozen and is cooked frozen and not prepared fresh in many stores

• Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F.
• In a small bowl, combine the egg and milk.
• In a separate bowl, combine
• the remaining six dry ingredients.
• Dip each piece of chicken into the milk until fully moistened.
• Roll the moistened chicken in the flour mixture until well coated.
• In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid.
• When pressure builds up cook for 10 minutes.

• Mix all of the above and soak the chicken in the above marinate for 24 hours under refrigeration.