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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By Imsewkrazy
Freeport, Maine
on October 04, 2011
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This recipe, for us, fell flat on so many levels. I had read the reviews before preparing it and followed the advice of lowering the temp of the oil and extending the cooking time and reducing the salt. I did not like the results using the peanut oil either. This chicken was very greasy. This was a lot of prep time with not so desirable results. Sorry Emeril.. the color of the crust was very dark.. and there wasn't much flavor in the finished product. (great crunch though Back to the drawing board in our search for great fried chicken.
By Dream"liss"Weaver
El Dorado, AR
on December 03, 2010
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I really liked the flavor that the seasoning provided, but the oil temp and time cooking it was WAY off. After about 4 minutes in the oil the outside looked burnt and the inside was raw. :(
I dropped the oil temp down to about 350 and fried til golden and finished off in a 350 degree oven for about 15 minutes. Even though it was REALLY dark brown and i thought it was ruined, it still had nice flavor. It may have been the "emeril essence" that made it darken faster. Either way it goes...it was really tasty, but really ugly! still a keeper in my book!
By ~OhYeah,Babe!~
New Symrna Beac...
on September 17, 2010
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So, let me break this down for ya.
The marinade/brine for the chicken gave the chicken some great flavor. I'd even go so far as to add more honey! Maybe it would end up tasting like Chic-Fil-A fried chicken. The crust also was excellent. All in all, great tasting chicken.
However I had a huge problem with the frying instructions. My oil was heated between 350 and 375, but seriously? Fry for 8 minutes PER SIDE????? After 3 minutes I had some dark fried chicken :/ I was so worried about it burning on the outside! The outside would crisp up quickly but the inside was still raw! I got really frustrated. I ended up dropping the oil temp down to 350 and just frying the outside until it was nice and golden brown. Then I baked it in the oven for 20 mins on 350. I guess it came out okay even after all of that but I was really confused. What was I doing wrong?? Anyone??
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