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

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.