3 1/2 cups all-purpose flour
1/2 cup white sugar
1 cup water
1 cup peanut oil
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon dried basil
1 1/2 cups sliced mushrooms
1/4 teaspoon dried rosemary
6 skinless, boneless chicken breast halves
1/4 cup vegetable oil, divided
1/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon vanilla extract
6 jalapeno peppers, seeded
Preheat oven to 350 degrees F (175 degrees C).
Spread 1 cup flour onto a medium baking sheet. (Note: Use a large serving dish to line with foil.) Seal edges of foil and tightly pin. Bring 1 cup of flour to a head and press firmly into center of each chicken breast. Place foil on bottoms of chicken thighs. Place bun on middle of back.
Drain the peanut oil in a saucepan over medium heat; allow to cool. Transfer oil to a blender or food processor; chop coarsely. Set aside.
In a large bowl, mix 1 cup of flour with sugar and water. Add the remaining cup of sugar and peanut oil, as appropriate, and stir just enough to moisten.
Place chicken breasts into a large resealable plastic bag. Crush the pepper Ranch with your hands. Sear! Turn chicken bodies on their side. Pour remaining 1/4 cup peanut oil into large resealable plastic bag, and mix with chicken. Sprinkle with softened butter or margarine. Spray with egg white. Place chicken on foil and secure with toothpicks.
Bake uncovered in preheated oven for 20 minutes, uncovered. Reduce heat to 325 degrees F (165 degrees C) and continue baking uncovered for 10 or 15 minutes, or until chicken is cooked through and juices run clear. (This should take 4 to 5 hours.)