Ma Clark’s Deep Fried Dessert Chicken A delicious sweet and spicy cold fried-chicken dessert in a crispy chocolate shell. Guaranteed to make an impression on your guests! 1 3⁄4 cups Frosted Flake crumbs 2 eggs 2 tablespoon blackstrap molasses 2 cup nonfat milk 2 cup flour 1 tsp salt 5 lbs chicken pieces 6 tablespoons margarine or 3 tablespoons butter, melted DIRECTIONS Place Frosted Flakes in a shallow bowl and set aside. In a medium mixing bowl, beat eggs, milk and molasses and mix gently. Add flour and salt. Mix until smooth. Dip chicken in batter and roll in crumbs. and set aside. Melt sufficient lard in deep frying pan, and heat to 350 degrees before frying chicken. After frying, refrigerate chicken to cool to temperature. Chocolate shell-sauce: 14 ounces bittersweet chocolate, chopped 3 tablespoons virgin coconut oil 4 minced fresh habeñero peppers Melt the chocolate in a small metal bowl set over a pan of simmering water. Stir in the coconut oil and heat until dissolved, about 1 minute. Keep the sauce lukewarm until ready to dip-coat the chicken. Chocolate will harden into a delicious shell within a few seconds! Note: Use boneless chicken and make a thick mousse – use ice cream scoop to scoop into frying pan – then chill as usual and serve in sundae cups with whipped cream!