Creole Spiced Fried Chicken

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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 5104_030510_chicken.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 5104_030510_chicken.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

5104_030510_chicken.jpg

5104_030510_chicken.jpg

Ingredients

Ingredients

• 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

Directions

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.

Reviews (7)

 Add Rating & Review     1 Ratings   5 star values:        0    4 star values:        1    3 star values:        0    2 star values:        0    1 star values:        0        

Reviews (7)

Add Rating & Review     1 Ratings   5 star values:        0    4 star values:        1    3 star values:        0    2 star values:        0    1 star values:        0       

Add Rating & Review

1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0

1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0

1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0

• 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0

  Martha Stewart Member     Rating: Unrated       03/16/2010   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.  
  
  Martha Stewart Member     Rating: Unrated       03/15/2010   Yes, it must be a misprint b/c Emeril said 360-370 degrees.  
  
  Martha Stewart Member     Rating: Unrated       03/09/2010   I stand corrected - it is in the Potluck cookbook, however, it is called "Chicken In A Box". Now that we have that cleared up...  
  
  Martha Stewart Member     Rating: Unrated       03/09/2010   I checked the "Emeril's Potluck" cookbook and I don't see the recipe, is it in one of his other cookbooks?  
  
  Martha Stewart Member     Rating: Unrated       03/05/2010   Is it 300 or 360 degrees for the oil?  
  
  Martha Stewart Member     Rating: Unrated       03/05/2010   On your show today, Emeril said that the oil should be at 360 - 375 degrees for good frying. Not 300.  
  

  Martha Stewart Member

  Rating: Unrated 03/16/2010

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.

Rating: Unrated

Rating: Unrated 03/15/2010

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

Rating: Unrated 03/09/2010

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

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

Rating: Unrated 03/05/2010

Is it 300 or 360 degrees for the oil?

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

All Reviews for Creole-Spiced Fried Chicken

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All Reviews for Creole-Spiced Fried Chicken

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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