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Creole-Spiced Fried Chicken

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Give traditional fried chicken some Creole flavor with Emeril's family-friendly -- and picnic perfect -- recipe, originally from his "Emeril's Potluck" cookbook.

Source: The Martha Stewart Show, March 2010
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  • 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.
    Reply
  • DomesticDiva
    15 MAR, 2010
    Yes, it must be a misprint b/c Emeril said 360-370 degrees.
    Reply
  • DomesticDiva
    15 MAR, 2010
    Yes, it must be a misprint b/c Emeril said 360-370 degrees.
    Reply
  • 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...
    Reply
  • 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?
    Reply
  • mcarty
    5 MAR, 2010
    Is it 300 or 360 degrees for the oil?
    Reply
  • Bekks
    5 MAR, 2010
    On your show today, Emeril said that the oil should be at 360 - 375 degrees for good frying. Not 300.
    Reply

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