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Southern Fried Chicken (Emeril Lagasse) Recipe

Southern Fried Chicken (Emeril Lagasse) Recipe

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Ingredients:

Serving

oil, for frying
1 large fryer, cut into 8 pieces, about 3 1/2 lb
salt
cayenne pepper
2 eggs, beaten
3 cups plus 2 tbsp whole milk
3 1/2 cups flour
essence , recipe follows
black pepper
serving suggestion : mashed potatoes
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Heat the oil in a large cast iron skillet.
Season the chicken with salt and cayenne. Whisk the eggs with 2 tablespoons of the milk. Season the beaten eggs and 3 cups of the flour with Essence. Dredge the chicken pieces in the seasoned flour, coating each piece completely. Dip the chicken in the egg wash, coating completely and letting the excess drip off. Dredge the chicken in the seasoned flour, coating the chicken completely. Gently lay half of the chicken in the hot oil, skin side down. Fry the chicken for 6 minutes. Turn the chicken over and continue to cook for 6 minutes or until the chicken is golden brown and the chicken is completely cooked. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with Essence. Continue frying the remaining chicken.
Carefully pour off the oil, leaving about 1/2 cup of the oil remaining in the pan, leaving the chicken debris in the pan. Whisk in the remaining 1/2 cup of the flour and cook for 3 to 4 minutes. Whisk in the remaining milk. Bring the liquid up to a boil and reduce to a simmer. Season with salt and black pepper. Cook the gravy for 6 to 8 minutes. If the gravy is too thick add a little water to thin the gravy.
Serve the chicken and gravy with mashed potatoes.
Essence (Emeril's Creole Seasoning):
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	1461.42 Kcal (6119 kJ)
Calories from fat	414.41 Kcal
		% Daily Value*
Total Fat	46.05g	71%
Cholesterol	1125.16mg	375%
Sodium	6831.27mg	285%
Potassium	1715.49mg	36%
Total Carbs	157.79g	53%
Sugars	10.04g	40%
Dietary Fiber	18.05g	72%
Protein	98.48g	197%
Vitamin C	65.3mg	109%
Vitamin A	12mg	401%
Iron	35.2mg	195%
Calcium	720mg	72%

Amount Per 100 g
Calories	175.2 Kcal (734 kJ)
Calories from fat	49.68 Kcal
		% Daily Value*
Total Fat	5.52g	71%
Cholesterol	134.89mg	375%
Sodium	818.96mg	285%
Potassium	205.66mg	36%
Total Carbs	18.92g	53%
Sugars	1.2g	40%
Dietary Fiber	2.16g	72%
Protein	11.81g	197%
Vitamin C	7.8mg	109%
Vitamin A	1.4mg	401%
Iron	4.2mg	195%
Calcium	86.3mg	72%

* 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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