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Chicken Drummettes with Asian Slaw (Emeril Lagasse) Recipe

Chicken Drummettes with Asian Slaw (Emeril Lagasse) Recipe

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Chicken Drummettes with Asian Slaw (Emeril Lagasse)

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Ingredients:

Serving

3 lb chicken drummettes, rinsed and patted dry
3/4 cup hot pepper sauce
1/2 tsp salt
1 tsp cracked black pepper
3 tbsp essence , recipe follows
2 cups cored and shredded chinese (napa ) cabbage (about 1/2 lb)
1 cup stemmed and chiffonaded mizuna greens
1 cup peeled and shredded carrots
1 cup peeled and shredded daikon radishes
1/4 lb snow peas, trimmed, blanched and cooled, and finely sliced (about 1 cup)
1/2 cup mung bean sprouts
1/2 cup chopped scallions
1/4 cup chopped chinese parsley leaves ( cilantro)
2 tbsp olive oil
1/4 cup white wine vinegar
1 tbsp honey
1 tsp chili paste
1/2 cup mayonnaise
salt
freshly ground black pepper
2/3 cup unsalted roasted peanuts
vegetable oil, for deep-frying
2 cups bleached all-purpose flour

Directions:

Combine the chicken, pepper sauce, salt, and pepper and 2 teaspoons of the Essence in a large sealable bag or shallow glass container. Toss to coat the chicken evenly. Cover the glass container, if using, with plastic wrap and refrigerate for 1 hour to 2 hours.
In a large bowl, combine all the ingredients for the Asian slaw and toss well. Adjust the seasoning, to taste, and refrigerate until ready to serve, up to 2 hours.
In a large, deep pot, add enough oil to come halfway up the sides to 360 degrees F.
Combine the flour and 2 tablespoons of the Essence in a large mixing bowl and stir to blend. In batches, add the chicken pieces and toss to coat evenly.
Carefully add the chicken pieces to the hot oil and deep-fry, turning occasionally, until golden-brown, about 10 minutes. Using a slotted spoon, transfer to paper towels. Lightly season the chicken with the remaining 1 teaspoon Essence.
To serve, divide the slaw and chicken among 6 plates and garnish with the peanuts and cilantro sprigs. Serve immediately.
Essence (Emeril's Creole Seasoning):
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 leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	870.77 Kcal (3646 kJ)
Calories from fat	522.44 Kcal
		% Daily Value*
Total Fat	58.05g	89%
Cholesterol	168.23mg	56%
Sodium	1326.49mg	55%
Potassium	449.1mg	10%
Total Carbs	46.53g	16%
Sugars	6.18g	25%
Dietary Fiber	5.09g	20%
Protein	45.33g	91%
Vitamin C	35.4mg	59%
Vitamin A	0.2mg	7%
Iron	5.5mg	30%
Calcium	60mg	6%

Amount Per 100 g
Calories	176.63 Kcal (740 kJ)
Calories from fat	105.97 Kcal
		% Daily Value*
Total Fat	11.77g	89%
Cholesterol	34.13mg	56%
Sodium	269.07mg	55%
Potassium	91.1mg	10%
Total Carbs	9.44g	16%
Sugars	1.25g	25%
Dietary Fiber	1.03g	20%
Protein	9.2g	91%
Vitamin C	7.2mg	59%
Iron	1.1mg	30%
Calcium	12.2mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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