Honey-Peppered Buttermilk-Fried Chicken

Recipe courtesy Emeril Lagasse, 2003

Show: The Essence of EmerilEpisode: Deep Frying

Rated: 5 stars out of 5Rate itRead users' reviews (20)

RECIPE
COMMENTS & REVIEWS(20)

Cook Time:
36 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: 3 hr 0 min
Cook: 36 min
Total:: 3 hr 46 min

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Ingredients

1/4 cup salt
1/4 cup plus 2 tablespoons Essence, recipe follows
1/3 cup honey
1 lemon, zested
1 quart buttermilk
1 whole chicken, cut into 8 pieces
2 cups all-purpose flour
1 tablespoon black pepper
Peanut oil, for frying

Directions

Combine salt, 1/4 cup of the Essence, the honey and the lemon zest in a large plastic container or non-reactive stockpot. Whisk in the buttermilk and stir until salt is dissolved and honey is fully incorporated. Immerse chicken and refrigerate for at least 3 hours and up to 24 hours.

Combine flour, remaining 2 tablespoons Essence and black pepper in a large plastic or doubled brown paper bag; shake to combine. Drop 1/2 of the chicken pieces into flour mixture and shake excess flour from each piece. Repeat coating with remaining chicken pieces. Place coated chicken pieces on a large wire rack, set over a sheet tray and let rest, at room temperature for 20 minutes.

Heat 4 inches of oil to 375 degrees F in a large cast iron skillet or Dutch oven. Adjust oven rack to middle position and set a second wire rack over a second baking sheet. Place baking sheet in oven and preheat oven to 200 degrees F. Line 2 large plates with a double layer of paper towels.

Fry the chicken in batches, skin side down, until golden brown, about 8 minutes. Turn pieces over and continue to fry until chicken pieces are golden brown on second side, about 8 to 10 minutes longer. Remove and drain on paper towels. Using tongs, transfer to oven while you cook the remaining pieces. Return oil to 375 degrees F and fry remaining pieces. (Note: an even oil temperature is the key to the success of this recipe; a clip-on candy or deep-frying thermometer should be kept in the pot at all times, and the temperature should remain no lower than 325 degrees F.)

Serve hot or at room temperature.

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

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 Honey-Peppered Buttermilk-Fried Chicken
Sly Alpena, MI 10-01-2008
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Better than Brine
Rated: 5 stars out of 5

I made this today (10-01-08), and i think it taste better than brining the chicken in salt water. I Deep Fried this chicken... at 360 for no more than 8mins. The inside was so moist and the outside very crispy. I also double dip the chicken twice in the marinade and flour mixer. My only fault is that i did not have any Lemon to zest it (next time). I did not follow the recipe when it called for a 1/4 cup of salt in the marinade, only because i watched and tape the show and Emeril only used a "Pinch" of salt, and i read some of the reviews where some said it was too salty, that is the reason why. So i would suggest if you going to make a recipe from the foodnetwork, watch and tape the show because the show could be all together different then the printed recipe. This is a keeper, well done Emeril.Read more
recipe Honey-Peppered Buttermilk-Fried Chicken
Pollyanna Brunswick, OH 06-14-2008
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The lemon will surprise you
Rated: 5 stars out of 5

Turned out great and the lemon zest adds a zing you don't expect with fried chicken.
recipe Honey-Peppered Buttermilk-Fried Chicken
Jeromy Alexandria, VA 05-08-2008
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Every bite was delicious
Rated: 5 stars out of 5

I really liked how this recipe turned out. The milk bath infused the meat with moisture and flavor, so unlike most recipes,... this friend chicken tasted good even if you didn't get a bite of the crust. Do yourself a favor--stick with the peanut oil, it's worth the difference in tast.Read more
recipe Honey-Peppered Buttermilk-Fried Chicken
Jennifer West Seneca, NY 02-22-2008
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I love buttermilk's effect on Chicken!
Rated: 5 stars out of 5

This is a great reciepe,but I have one suggestion. If you plan on marinating overnight and making the next day, reduce the... salt by at least half. The chicken was really juicy but just a little to salty after marniating for almost 24 hours.Read more
recipe Honey-Peppered Buttermilk-Fried Chicken
JOSEFINA Elk Grove, CA 02-04-2008
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Too salty, complicated flavor
Rated: 2 stars out of 5

I love Emeril's recipes and his creole seasoning in my kitchen. I marinade this chicken overnight and become too salty. The... oven smell great. The taste is ok, but we prefer the natural chicken flavor. In this recipe the creole seasoning make complicated flavor for our family.Read more
recipe Honey-Peppered Buttermilk-Fried Chicken
Susan Newark, CA 10-07-2007
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Kentucky Fried Chicken Better Watch Out!
Rated: 5 stars out of 5

This was by far the best fried chicken we have had! The buttermilk sure made it juicy and the blend of spices were just... perfect. Once in error I did soak the chicken for two days by mistake and will not do that again as it turned out too salty. Overnight seems to be the best as recommended in the recipe. This is a keeper recipe and will be a new family favorite for sure!KFC better watch out!Read more