Spicy Fried Chicken Salad

• 1 3- to 4-pound chicken, cut up and skinned
• Juice of 1 lemon
• 1 teaspoon Creole pepper
• Coarse salt
• Flour for dredging
• Vegetable shortening for deep frying
• 1 to 1 1/2 cups mayonnaise
• 1 jalapeno chili, minced
• 6 scallions, chopped (including green part)
• Freshly ground pepper to taste

1. Marinate the chicken in a mixture of the lemon juice and pepper for a couple of hours.
2. Season the chicken pieces with salt and dredge them lightly with flour.
3. Heat the vegetable shortening until smoking.
4. Fry the chicken pieces until golden brown and drain on paper towels.
5. Meanwhile combine the mayonnaise with the chili and scallions.
6. Season to taste with salt and pepper.
7. When the chicken is cool enough to handle, cut in slices and coat it with the mayonnaise.
8. Correct seasoning.

lemon, pepper, salt, flour, vegetable shortening, mayonnaise, jalapeno chili, scallions, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2908 (may not work)