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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
Creole-Spiced Fried Chicken

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


  1. 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.

  2. 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.

  3. 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.

Reviews (7)

  • Dave_C 16 Mar, 2010

    I made this fried chicken recipe last weekend.
    I found that cooking at 360F is too high and will create a very dark verging on burned. 300F worked a lot better giving time for the chicken to cook thoroughly without burning the coating. Also, I searched the internet and found the 300F recommendation for this very same recipe published on another site.

  • DomesticDiva 15 Mar, 2010

    Yes, it must be a misprint b/c Emeril said 360-370 degrees.

  • DomesticDiva 15 Mar, 2010

    Yes, it must be a misprint b/c Emeril said 360-370 degrees.

  • ChefDoone 9 Mar, 2010

    I stand corrected - it is in the Potluck cookbook, however, it is called "Chicken In A Box". Now that we have that cleared up...

  • ChefDoone 9 Mar, 2010

    I checked the "Emeril's Potluck" cookbook and I don't see the recipe, is it in one of his other cookbooks?

  • mcarty 5 Mar, 2010

    Is it 300 or 360 degrees for the oil?

  • Bekks 5 Mar, 2010

    On your show today, Emeril said that the oil should be at 360 - 375 degrees for good frying. Not 300.

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