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Chicken in a Box (Emeril Lagasse) Recipe

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Chicken in a Box (Emeril Lagasse)
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Ingredients
9
Count
Nutrition
1313
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Combine the buttermilk, 1/4 cup of the Essence, the salt, sugar, and garlic in a large non-reactive bowl. Stir to blend. Immerse the chicken in the mixture and refrigerate for at least 4 hours and for up to 24 hours.
  2. Combine the flour, remaining 1/4 cup Essence, and the cayenne in a large doubled brown paper bag or heavy plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour mixture and shake thoroughly to completely coat. Remove the chicken and shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place the coated chicken on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.
  3. In a medium Dutch oven or heavy pot, heat enough oil to come 4 inches up the sides to 300 degrees F over medium-high heat. Add the chicken in batches, skin side down, and fry undisturbed until golden brown, about 10 minutes. Turn and fry until golden brown on the second side, 8 to 10 minutes. Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to successfully frying chicken; a clip-on candy or deep-fry thermometer should be kept in the pot at all times. The temperature should remain between 280 degrees F and 300 degrees F during cooking.)
  4. Allow the chicken to rest at least 5 minutes before serving.
  5. To serve, arrange the chicken on a platter, or place in a large waxed take-out box to transport.
  6. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  7. 2 1/2 tablespoons paprika
  8. 2 tablespoons salt
  9. 2 tablespoons garlic powder
  10. 1 tablespoon black pepper
  11. 1 tablespoon onion powder
  12. 1 tablespoon cayenne pepper
  13. 1 tablespoon dried oregano
  14. 1 tablespoon dried thyme
  15. Combine all ingredients thoroughly.
  16. Yield: 2/3 cup
  17. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
  18. Published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1312.6 Kcal (5496 kJ)
Calories from fat 937.7 Kcal
% Daily Value*
Total Fat 104.19g 160%
Cholesterol 251.3mg 84%
Sodium 2799.86mg 117%
Potassium 530.37mg 11%
Total Carbs 58.77g 20%
Sugars 8.22g 33%
Dietary Fiber 2.24g 9%
Protein 32.76g 66%
Vitamin C 1.1mg 2%
Iron 0.7mg 4%
Calcium 167.6mg 17%
Amount Per 100 g
Calories 291.89 Kcal (1222 kJ)
Calories from fat 208.52 Kcal
% Daily Value*
Total Fat 23.17g 160%
Cholesterol 55.88mg 84%
Sodium 622.62mg 117%
Potassium 117.94mg 11%
Total Carbs 13.07g 20%
Sugars 1.83g 33%
Dietary Fiber 0.5g 9%
Protein 7.28g 66%
Vitamin C 0.2mg 2%
Iron 0.2mg 4%
Calcium 37.3mg 17%

* 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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Recipe Tags

Weightwatchers Points

  • 34.5
    Points
  • 36
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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