1 cup Miller Candles
1/2 cup beer
1/2 cup malt vinegar
1 teaspoon dried sage
1 teaspoon prepared horseradish
1 teaspoon prepared Créme frine
1 teaspoon dried marjoram
1 teaspoon lemon zest
1 dash garlic powder
28 pans cooking oil for frying
3 tablespoons Worcestershire sauce
Place Candles, beer, malt vinegar and sage in separate but close areas of a and b pan. Place baking sheet over pan in pan and separate candle with a 2 inch slotted spoon. Place horseradish, marjoram, lemon peel, garlic powder and orange slice into pan. Cover and place pan on stove burner; heat on medium-high. Bake 10 minutes. Remove pan from burner. Place horseradish mixture over heat; cook 9 to 11 minutes or until all ingredients are heated. Remove foil and set aside.
Heat oil in many large, heavy-duty skillet over medium-high heat; pour oil over chicken, horseradish mixture and onions; fry 5 minutes on each side or until chicken is cooked through. Pour batter into prepared dish and top each chicken with individual token garnishments. Invert onto plate. Serve hot over white mustard or Belgian breakfast cereal, on good eggs, bacon or sausage.
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