Creole-Spiced Fried Chicken
Give traditional fried chicken some Creole flavor with Emeril's family-friendly -- and picnic perfect -- recipe, originally from his "Emeril's Potluck" cookbook.
- Servings: 8
Source: The Martha Stewart Show, March 2010
- 4 cups buttermilk
- 1/2 cup Emeril's Original Essence or Creole Seasoning
- 2 tablespoons coarse salt
- 2 tablespoons sugar
- 1 head garlic, peeled and crushed
- 2 whole chickens, each cut into 8 pieces
- 4 cups all-purpose flour
- 2 tablespoons cayenne pepper
- Peanut oil, for frying
In a large nonreactive container, mix together buttermilk, 1/4 cup Essence, salt, sugar, and garlic. Add chicken to container, pushing down to immerse in liquid. Cover and transfer container to refrigerator for at least 4 hours and up to 24 hours.
In a large resealable plastic bag or a double brown bag, combine flour, remaining 1/4 cup Essence, and cayenne pepper; shake to combine. Working in batches, add chicken pieces to bag and shake to coat. Remove chicken from bag, shaking off excess flour. Place coated chicken on a large wire rack set over a baking sheet. Let stand for 20 minutes.
Meanwhile, heat 4 inches of oil over medium-high heat in a medium Dutch-oven or heavy-bottomed saucepan until it reaches 300 degrees on a deep-fry thermometer. Working in batches, add chicken, skin-side down, to pot and cook until golden brown, about 10 minutes. Turn, and continue frying until golden brown on bottom side, 8 to 10 minutes. Transfer chicken to a paper towel-lined plate to drain. Let chicken stand 5 minutes before serving.