Chicken Drummettes with Asian Slaw

Ingredients

• 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

Directions

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.