EMERIL LAGASSE’S HOT-SAUCED FRIED CHICKEN
So easy - and so good! It’s Emeril style!
1 (4 1/2 lb.) fryer chicken, cut into 10 pieces
1/2 C. each hot-red-pepper sauce and buttermilk
3/4 tsp. salt
1/2 tsp. ground pepper
4 C. vegetable oil
2 C. all-purpose flour
1 T. Creole seasoning
Put chicken into 1-gallon plastic food-storage bag. In bowl, whisk
pepper sauce, buttermilk, salt and pepper; pour in bag.
Refrigerate 8 hours or overnight.
Drain chicken. Pour oil into large, deep cast-iron skillet; attach
deep-fry thermometer to side of skillet. Heat oil to 360°F.
In bowl, combine flour and 2 teaspoons Creole seasoning. Dredge
several pieces of chicken at a time in flour mixture. Fry chicken,
5 pieces at a time, until golden brown, 5 to 6 minutes per side.
Drain on paper towels or brown-bag-lined baking sheet. Sprinkle
with remaining Creole seasoning. Serve hot or at room
temperature, with slaw if desired. Makes 4 servings.
Per serving: 668 calories, 33 g protein, 13 g carbohydrate,
53 g fat, 1 g fiber, 126 mg cholesterol, 814 mg sodium
B-man 