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
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):
- 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
Combine all ingredients thoroughly. Yield: 2/3 cup
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By towman2502
on May 27, 2012
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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 !!
By Iowna99
on April 17, 2012
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it was great. Season was perfect, cooking time needs practise
By Chef Canning Mom
Seattle
on February 02, 2012
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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
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