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Honey-Peppered Buttermilk-Fried Chicken (Emeril Lagasse) Recipe

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Honey-Peppered Buttermilk-Fried Chicken (Emeril Lagasse)
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Ingredients
9
Count
Nutrition
1039
Calories
Total time
46
Minutes
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Ingredients:

Directions:

  1. Combine salt, 1/4 cup of the Essence, the honey and the lemon zest in a large plastic container or non-reactive stockpot. Whisk in the buttermilk and stir until salt is dissolved and honey is fully incorporated. Immerse chicken and refrigerate for at least 3 hours and up to 24 hours.
  2. Combine flour, remaining 2 tablespoons Essence and black pepper in a large plastic or doubled brown paper bag; shake to combine. Drop 1/2 of the chicken pieces into flour mixture and shake excess flour from each piece. Repeat coating with remaining chicken pieces. Place coated chicken pieces on a large wire rack, set over a sheet tray and let rest, at room temperature for 20 minutes.
  3. Heat 4 inches of oil to 375 degrees F in a large cast iron skillet or Dutch oven. Adjust oven rack to middle position and set a second wire rack over a second baking sheet. Place baking sheet in oven and preheat oven to 200 degrees F. Line 2 large plates with a double layer of paper towels.
  4. Fry the chicken in batches, skin side down, until golden brown, about 8 minutes. Turn pieces over and continue to fry until chicken pieces are golden brown on second side, about 8 to 10 minutes longer. Remove and drain on paper towels. Using tongs, transfer to oven while you cook the remaining pieces. Return oil to 375 degrees F and fry remaining pieces. (Note: an even oil temperature is the key to the success of this recipe; a clip-on candy or deep-frying thermometer should be kept in the pot at all times, and the temperature should remain no lower than 325 degrees F.)
  5. Serve hot or at room temperature.
  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. Published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1039.32 Kcal (4351 kJ)
Calories from fat 426.95 Kcal
% Daily Value*
Total Fat 47.44g 73%
Cholesterol 262.3mg 87%
Sodium 7541.63mg 314%
Potassium 950.78mg 20%
Total Carbs 86.9g 29%
Sugars 35.76g 143%
Dietary Fiber 2.87g 11%
Protein 61.17g 122%
Vitamin C 15.8mg 26%
Iron 3.6mg 20%
Calcium 338.6mg 34%
Amount Per 100 g
Calories 160.82 Kcal (673 kJ)
Calories from fat 66.07 Kcal
% Daily Value*
Total Fat 7.34g 73%
Cholesterol 40.59mg 87%
Sodium 1167mg 314%
Potassium 147.12mg 20%
Total Carbs 13.45g 29%
Sugars 5.53g 143%
Dietary Fiber 0.44g 11%
Protein 9.47g 122%
Vitamin C 2.4mg 26%
Iron 0.6mg 20%
Calcium 52.4mg 34%

* 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

  • 24.2
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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