Buttermilk Fried Chicken

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This recipe has given me confidence in frying great chicken! Thanks Emeril!!

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My friends LOVE this recipe - the meat is tender and juicy. The only thing I change is the 1/4 C of salt. I use no salt at all. I'm thinking that this is a typo since 1/4 cup is A LOT of salt!! Other than that, I GREAT, casual dinner choice!

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i realize that 'deadboy wrote his review a couple of years ago , but i just now read it . first of all , you don't have to buy emrils essence , he gives you all the ingriedents to make it yourself and secondly , this recipe is really good ! i hope your life is better by now , deadboy , god bless

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Emril's buttermilk fried chicken is one of the best things I have prepared in college. Granted, I may be younger than the average reviewer, but I'm no novice when it comes to culinary capability. I found that using a candy thermometer is absolutely imperative when making this dish. I followed all of the instructions (minus the 1/4 c. salt and the chicken turned out marvelously. The only thing I would have changed, which happened to be a user error, is frying the dark meat first. I found that the flavor was not overbearing, and the chicken was tender and juicy. This was great for a few rowdy collage guys on a Sunday evening. I would recommend, for those of us who like it hot, to add about a tablespoon of sriracha hot sauce to the buttermilk mixture! Overall, this was a very pleasant meal when prepared with a little ingenuity and common sense.

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Two years later Emeril did a show with this recipe revamped. A lot less salt was used and fresh garlic was added. Use the newer one instead.

http://www.foodnetwork.com/recipes/emeril-lagasse/fried-chicken-recipe/index.html

Also remember that dark meat takes longer to cook. Do the legs and thighs first, then breasts and wings. If you don't want it to turn black, invest in a candy thermometer like advised and keep the cooking temp between 325-350. It should drop from 400 to this sweet spot when you add the chicken.

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boy, i wish i read the reviews before i made this! 1/4 cup of salt + 1/4 cup of essence (the main ingredient of which is salt...way too salty! cut the salt in half at least. also, the review that mentioned the dark skin was right on...the skin comes out black, not golden brown like you'd hope with friend chicken. one thing i did not expect...if you follow the timings given, your smaller pieces (legs, wings will be overdone and your larger ones (breasts will be very very pink in the middle. if you chop the breasts in half you should be ok. i am sure there are better recipes out there. the taste of this one was fine, but i simply cannot believe the 5-star reviews (or the 1-star ones, for that matter...it seems to be an OK recipe, but not an excellent one.

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dont like the fact that i supost to buy his "essant" cccccccrap in order to make this not that i did i used the right spices and herbs but i think that SUCKS this aready makes loads of money i was injured in the 911 ataack and can not aford his "ESSANTS" i used to wach him all the time and call me bitter but i HATE te fact that he thinks he dont have enough money yet ill proble be dead befor anyone even gets to read this but some of us stilll like to cook for our love ones and cant afford this extra crap when you can just say the right stuff for the recipe instaded of " buy my ESSANTS" i know i not spelling it right but it makes me just that mad that i refuss to spell it right

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I followed your directions straight from your recipe and I am a very good cook. we were very unhappy with the results. The chicken was exremely salty

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This chicken is fantastic. If you are looking for a bit more kick, add some hot sauce to the buttermilk when you soak it overnight - add enough to turn the milk pink. It tastes fantastic.

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I've been frying chicken for years but have never been able to get the crispy skin but this recipe is perfevt for that. This is my new permanent chicken recipe. Don't be afraid of how much seasoning you use cause between soaking it in the buttermilk and the flour you'll lose some of it.