Chicken Drummettes with Asian Slaw
- 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
- 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.
Recipe courtesy of Emeril Lagasse, 2003
Recipe courtesy of Food Network Kitchen