Emeril's Fried Chicken Creole Style With Gravy
- Ready In:
- 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
- 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.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!