Emeril's Fried Chicken Creole Style With Gravy

READY IN: 32mins




  • 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.