Recipe by Timothy H.
The secret behind this delicious Emeril Lagasse fried chicken recipe is the homemade "essence" which is what Emeril calls his unique Creole seasoning mix. This Creole flavoring gives the chicken an amazing flavor and you can use this herb and spice mixture in other recipes. The chicken is coated in flour and egg and seasoned with the Creole mixture. It is then pan fried to perfection.
- 3 1⁄2 lbs fryer chickens
- 2 beaten eggs
- 3 1⁄2 cups all purpose flour
- 1⁄4-1⁄2 teaspoon cayenne pepper
- 2 -4 cups oil, for frying
- 2 cups milk
- 2 tablespoons milk
- 6 potatoes, peeled and diced
- 4 tablespoons butter
- 1 1⁄4 teaspoons salt
- 4 1⁄2 teaspoons black pepper
For the Creole Seasoning
- 2 tablespoons salt
- 1 tablespoon dried thyme
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon cayenne pepper
- 1 tablespoon black pepper
- 2 1⁄2 tablespoons paprika
- 2 tablespoons garlic powder
Directions See How It's Made
- First make the Creole seasoning.
- Mix all the Creole seasoning ingredients together and store the mixture in an airtight container.
- You will get about â…” cup and you won't need it all for this fried chicken recipe.
- Cut the chicken into 8 pieces. Use the salt and cayenne pepper to season the chicken pieces.
- Whisk 2 tablespoons of the milk with the eggs and add a pinch of Creole seasoning. Add another pinch of the seasoning to 3 cups of the flour.
- Dredge the chicken in the flour, then in the egg, ensuring the chicken pieces are completely covered. Let any excess drip off. Dip the chicken pieces again in the flour.
- Boil the potatoes in salted water until they are tender, then mash in the butter and some cream or milk too if you prefer a creamier texture. Keep the mashed potatoes warm.
- Heat the oil in a skillet. Place half the chicken pieces skin side down in the hot oil and fry for 6 minutes.
- Flip the chicken pieces over and cook for 6 more minutes or until the chicken is cooked right through and golden brown.
- Drain the chicken on a paper lined plate and sprinkle more Creole seasoning over it.
- Fry the other half of the chicken pieces. Pour all the oil except ½ cup out of the skillet.
- Whisk in the rest of the flour and let the mixture cook for a few minutes, scraping the stuck-on bits of chicken off the skillet.
- Whisk in the rest of the milk and bring the liquid to a boil.
- Turn it down to a simmer and season with salt and black pepper.
- Cook this gravy for 6 minutes.
- You can add some water if it goes too thick.
- Serve the mashed potatoes and fried chicken with the gravy over the top.