Fried Chicken

Recipe courtesy Emeril Lagasse, as adapted from Emeril's Potluck, HarperCollins Publishers, 2004

Show: Emeril LiveEpisode: Emeril Cooks Kids Favorites

Rated: 4 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
20 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 20 min
Inactive Prep: 4 hr 0 min
Cook: 20 min
Total:: 4 hr 40 min

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Ingredients

1 quart buttermilk
1/2 cup Emeril's Essence, recipe follows
2 tablespoons salt
2 tablespoons sugar
1 head garlic, cloves peeled and crushed
2 (3 1/2 to 4-pound) chickens cut up or chicken parts
4 cups all-purpose flour
Peanut oil, for frying

Directions

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):

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.

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Comments & Reviews

recipe Fried Chicken
Stephanie Gulfport, MS 03-21-2009
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Really good!
Rated: 4 stars out of 5

I didn't let the chicken marinate for 4 hrs, just 3. But I figured since they're wings they wouldn't turn out too bad. They... were very good! The coating was crunchy. The meat was moist. I don't like spicy so I didn't add the cayenne in it however I did splash some Frank's Hot Sauce while marinating. Very easy to make. Most of the ingredients were in my pantry. I will definitely make this one again! Thanks Emeril!Read more
recipe Fried Chicken
Anonymous 06-05-2007
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tasty chicken
Rated: 4 stars out of 5

This is a nice easy tasty fried chicken recipe. My family loves this!
recipe Fried Chicken
Lucas Moorhead, MN 12-31-2006
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Awesome Chicken
Rated: 5 stars out of 5

This chicken puts the super salty KFC chicken to shame. It was so easy to make and even though I used a garlic powder and... garlic salt versus whole garlic it still turned out excellent. I would suggest maybe using smaller pieces of chicken than a whole fryer though, as those pieces get very large and are not as easy to eat. Overall easy to make and tasted great!!!!Read more
recipe Fried Chicken
Kris Huntington, IN 11-09-2006
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Great recipe and easy to make!
Rated: 5 stars out of 5

This was a great recipe and so simple that our 7 year old daughter made it from watching the episode that Emeril cooked it... on. Chicken has the right amount of spice and it did not take long at all to make!Read more
recipe Fried Chicken
Anonymous 09-11-2006
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Too Salty
Rated: 1 stars out of 5

Maybe I did someting wrong but it was way too salty and way too dark for me and my families liking. Sorry Em
recipe Fried Chicken
Shianne Sonora, CA 08-21-2006
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great
Rated: 5 stars out of 5

Hecka good :D