Almond Fried Chicken with Spiced Ginger Sauce

4 1/2 lbs. chicken pieces
1/3 cup grated Parmesan Cheese
1/3 cup dried bread breadcrumbs
1/4 cup ground almonds
salt and pepper to taste
2 eggs
1 Tbsp milk
1/3 cup all purpose flour
oil, for frying

Remove skin from chicken pieces. Pat dry with paper towels. Combine,
cheese, breadcrumbs, almonds, salt and pepper. Set aside. Blend together
eggs and milk. Dip chicken pieces in flour then egg mixture then almond
mixture. Heat oil in frying pan. Fry chicken pieces in oil, turning to
brown on all sides. Fry gently another ten minutes. Drain on paper towels
and serve hot or cold.

Spiced Ginger Sauce

1 Tbsp finely grated fresh ginger
1 tsp. whole allspice
1 tsp. whole peppercorns
1/2 tsp. mustard seed
1/2 tsp. whole cloves
2/3 cup dry white wine
1/4 cup white wine vinegar
3 tsp. soy sauce

Combine ginger and spices in a mortar and pestle and crush lightly. You
may also use the new gizmos that crush spices or improvise by using a
rolling pin and a paper bag. Combine white wine, vinegar and soy sauce in
a small saucepan. Add spices and gently heat until boiling. Boil for eight
minutes then strain. Serve sauce in a shallow bowl suitable for dipping.
Serves 6.