Fried Chicken

Total Time:
4 hr 40 min
20 min
4 hr
20 min

8 servings


Combine the buttermilk, 1/4 cup Essence, salt, sugar, and garlic in a large nonreactive bowl. Stir to blend. Immerse the chicken in the mixture and refrigerate for at least 4 hours and up to 24 hours.

Combine the flour and the remaining 1/4 cup Essence in a large doubled brown paper bag or plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour mixture and shake thoroughly to completely coat. Remove the chicken and shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place the coated chicken on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.

Heat 4 inches of oil to 300 degrees F over medium-high heat in a medium Dutch oven or heavy pot. Fry the chicken in batches, skin side down, until golden brown, about 10 minutes. Turn and fry until golden brown on the second side, 8 to 10 minutes longer. Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to success; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. The temperature should remain between 280 degrees F and 300 degrees F at all times.) Allow the chicken to rest at least 5 minutes before serving.

Emeril's Creole Seasoning (Essence):

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.

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4.6 25
I love most things Emeril, just not this recipe for fried chicken. Emeril's essence which is a very good spice mixture does not go well in everything--this, for example. I let my chicken marinate for 20 hours and the spice permeated throughout the meat, but I found it to be unsavory and off--putting. I've had great success marinating chicken in hot sauce--see Paula Deen's recipe for fried chicken--and it tastes great. I'll go back to making Paula's fried chicken, but every once in awhile I'm interested in trying someone's version. Another thing: Emeril's technique of frying is not full proof. I used my dutch oven with a candy thermometer clipped on and I found I was constantly adjusting the temperature. Anywhere between 280 and 300 with the 8-10 minutes per side recommendation I found to be too long and the skin overcooked, which was surprising because I normally fry between 325 and 350 degrees in my kettle fryer with better results. item not reviewed by moderator and published
Fried chicken perfection. It was juicy and flavorful on the inside, crispy and golden brown on the outside! I think I'm going to try this recipe with wings next time. item not reviewed by moderator and published
I had never made fried chicken until a single male friend of mine offered to pay me to make it! He was so impressed that he asked me to make it for friends. I credit this recipe! Thanks Emeril item not reviewed by moderator and published
This is a great recipe! The chicken turned out perfect. Nice and crispy on the outside and super juicy on the inside. I marinated for almost 24 hours and I think that is key! Will definitely make again! item not reviewed by moderator and published
This recipe is wonderful! Very easy, very tasty, very crunchy crust! I'm going to try a bit of Tabasco in the marinade next time, just to experiment. The longer you let the chicken marinate, the better! item not reviewed by moderator and published
Superb. Seasoning is perfect; temp just right, and color is appealing. item not reviewed by moderator and published
My problem was knowing when it was done. Thanks so much. It will continue to cook for a few minutes. No more burned or rare chicken! Thanks for taking the guesswork out of the timing. item not reviewed by moderator and published
I marinated my chicken for 24 hours and I'm telling you I've never had fried chicken that the spices actually penetrated the ENTIRE chicken. Every bite, right down to the bone, was tasty! As far as I'm concerned Emeril is the KING of fried chicken! I'll be trying his chili-lime recipe next--the base is the same, only the seasonings are different. My advice for those who like lots of spice: USE MORE. item not reviewed by moderator and published
I didn't like it. I come from a family that uses plenty of spices and i thought using the essence it would be perfect but i still felt that it was underseasoned. my family didn't like it either. it was a waste. item not reviewed by moderator and published
Family favorite item not reviewed by moderator and published

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