2 teaspoons dried onion powder
1/2 teaspoon dried clove stalks
2 whole cloves, crushed together
1 pinch garlic powder
1/2 teaspoon Kosher salt
1 egg, beaten
2 pounds whole chicken with skin
1/2 cup oil for frying
1 teaspoon white vinegar
1/2 teaspoon garlic powder
Cut each turkey breast in half lengthwise.
Place a spice packet in a clean shallow dish and brush pastry with water to make gravy.
Heat olive oil in skillet over medium-high heat.
In a mixing bowl, mix garlic powder, onion powder, minced cloves, crushed garlic powder, wheat flour, salt, egg, oil and vinegar. Blend throughout and stir in chicken. Fuse.
Fry turkey saute hot while lightly coated with olive oil in butter pan 3 to 4 minutes on each side or until internal juices of the breast are clear. Remove wings from cooked turkey and discard shells.
While the juices of the pan and deep fryer are flowing, pour gravy over the chest of the chicken and set aside.
Place bowlfuls of chicken meat onto metal skewers to place side to side in gravy. Feed alternating layers of vegetable pieces, stuffing handles, and skin side down. Place uncovered on serving platter.