Recipe by Kaccy G.
Recipe courtesy Emeril Lagasse. Need I say more? Okay this goes with Maw Maw's Slaw. Another one I posted on this site. Enjoy!
Top Review by george.garman
Emeril's recipe from "New New Orleans Cooking", can be found on other sites but I wanted to give my review here. It is easy enough, though frying anything can be messy. I like how he instructs us to coat the chicken twice - that ensures a nice thick coating. I had the perfect amount of egg mixture, but ended up with too much breading left over (which will coat my fish fry tomorrow). The chicken takes more than the called for 6 minutes per side, but turns out well when fried at the correct temperature. The coating is nice and thick, but mine lacked flavor. I think this is in part because I DID NOT PUT ENOUGH ESSENCE in, so my suggestion would be to mix in all the essence after saving a little bit to sprinkle on the pieces after cooking. Easy and tasty enough to cook again.
- vegetable oil, for frying
- 1⁄2 lb pecan pieces
- 2 cups flour
- 1 large frying chicken, cut into 8 pieces,about 3 1/2 pounds (2 breasts, 2 legs, 2 thighs, and 2 wings)
- salt & freshly ground black pepper
- 3 eggs, beaten
- 3 tablespoons milk
Emeril 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 oregano leaves
- 1 tablespoon dried thyme
Directions See How It's Made
- Seasoning: Combine all ingredients thoroughly and store in an airtight jar or container.
- Heat the oil, over medium heat, in a large cast iron skillet.
- In a food processor, fitted with a metal blade, finely ground the pecans.
- Combine the pecans with the flour.
- Season with Essence.
- Season the chicken with salt and pepper.
- Whisk the eggs with 2 tablespoons of the milk.
- Dredge the chicken pieces in the pecan 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 pecan flour, for a second time, 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.