Crispy Fried Chicken

Total Time:
1 hr 20 min
Prep:
1 hr 5 min
Cook:
15 min

Yield:
4 servings

Ingredients
  • 1 whole fryer, cut into 8 pieces
  • Essence, recipe follows
  • 2 cups plus 2 tablespoons buttermilk
  • Vegetable oil for frying
  • 2 1/2 cups flour
  • 2 eggs, beaten
  • Salt and pepper
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 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 oregano
  • 1 tablespoon dried thyme
Directions

Season the chicken pieces with Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour.

Heat the oil in a large cast iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off. Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly. Yield: 2/3 cup


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    By far the worst I've made!!! the thyme and oregano were too overwhelming and there was no suggestions or heat control just "hot oil" i will never try it again !!
    it was great. Season was perfect, cooking time needs practise
    Very tasty coating, but it did make a lot next time I will put a half of a cup at a time in a ziploc bag and shake it on the chicken and add more as needed. . I felt like it's a waste of the coating to dip it in the whole pan of coating other than that it a A+ in my book thanks.  
     
    Amy
    Very very tasty. My 22 year old and my 9 year old daughter loved it. My son told me to let Emeril know that he chicken was the bomb.
    Very good chicken. I will be sure to make it again! Easy and tasty!
    It was a big hit with the family!!
    I've tried alot of recipes,but this was the best!!!
    crispy and juicy
    it was pretty good, but i didn't like how the skin kept on coming off and such.
    very easy very taste i give it a thumbs up like mike utley
    My best friend loved chicken fingers, so this is a great twist to waht was becoming an old recipe! It was soooo good! I will definitely put this in my permanent cook book.
    Thee best fried chicken I have ever made. Crispy outside. Moist and tender inside.
    The whole family loved it and I'll definitely make this recipe over and over again.
    I found that letting the egg drip off of the chicken before the second flour coating really helps keep it from coming off...it has such a nice taste!! Lots of flavor...I even added a little more Essence to the flour to kick it up...made it taste sorta like cajun fried chicken...really really good!!
    This recipe is the first one that I have been able to cook and actully eat,my cooking skills are low , but this chiken turned out nice and moist and tender If you don't cook it too long try it you'll love it.
    The taste of this was excellent, but I couldn't keep the breading on when the chicken was cooking!
    it turned out good the kids loved it and my husband
    The batter was perfect...and the chicken was juicy!
    skeet skeet skket
    It wasn't what I expected. My husband likes crispy chicken, but he doesn't like to much batter. After the marinating I dipped it in the egg wash, then into the flour. I did the dipping twice just like the recipe said to. When I fried up the chicken it was very crispy, but way to much batter for my taste. Love the "Essence" it really has a lot of nice flavors!
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