Chicken Drummettes with Asian Slaw

Total Time:
2 hr 35 min
25 min
2 hr
10 min

6 servings

  • 3 pounds chicken drummettes, rinsed and patted dry
  • 3/4 cup hot pepper sauce
  • 1/2 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 3 tablespoons Essence, recipe follows
  • Asian Slaw:
  • 2 cups cored and shredded Chinese (Napa) cabbage (about 1/2 pound)
  • 1 cup stemmed and chiffonaded mizuna greens
  • 1 cup peeled and shredded carrots
  • 1 cup peeled and shredded daikon radishes
  • 1/4 pound snow peas, trimmed, blanched and cooled, and finely sliced (about 1 cup)
  • 1/2 cup mung bean sprouts
  • 1/2 cup chopped scallions
  • 1/4 cup chopped Chinese parsley leaves (cilantro)
  • 2 tablespoons olive oil
  • 1/4 cup white wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon chili paste
  • 1/2 cup mayonnaise
  • Salt
  • Freshly ground black pepper
  • 2/3 cup unsalted roasted peanuts
  • Vegetable oil, for deep-frying
  • 2 cups bleached all-purpose flour
  • Combine the chicken, pepper sauce, salt, and pepper and 2 teaspoons of the Essence in a large sealable bag or shallow glass container. Toss to coat the chicken evenly. Cover the glass container, if using, with plastic wrap and refrigerate for 1 hour to 2 hours.

  • In a large bowl, combine all the ingredients for the Asian slaw and toss well. Adjust the seasoning, to taste, and refrigerate until ready to serve, up to 2 hours.

  • In a large, deep pot, add enough oil to come halfway up the sides to 360 degrees F.

  • Combine the flour and 2 tablespoons of the Essence in a large mixing bowl and stir to blend. In batches, add the chicken pieces and toss to coat evenly.

  • Carefully add the chicken pieces to the hot oil and deep-fry, turning occasionally, until golden-brown, about 10 minutes. Using a slotted spoon, transfer to paper towels. Lightly season the chicken with the remaining 1 teaspoon Essence.

  • To serve, divide the slaw and chicken among 6 plates and garnish with the peanuts and cilantro sprigs. Serve immediately.

Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried leaf oregano

  • 1 tablespoon dried thyme

  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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