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A picnic in Louisiana wouldn't be a picnic without crispy fried chicken. This rendition will knock your socks off. The chicken is soaked in a hot sauce and buttermilk mixture overnight before it's fried. Don't be uneasy about the amount of hot sauce. I promise a lot of the heat is cooked off during frying and the flavor is great.
- 1 chicken fryer (about 4 1/2 pounds), cut into 10 pieces
- 1/2 cup hot sauce
- 1/2 cup buttermilk
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups vegetable oil
- 2 cups bleached all-purpose flour
- 1 tablespoon Emeril's Creole Seasoning (see recipe)
Companion recipe: Emeril's Creole Seasoning
Put the chicken in a large mixing bowl, add the hot sauce, buttermilk, salt and pepper and stir to coat evenly. Cover and refrigerate for 8 hours, turning the chicken pieces several times.
Remove the chicken from the refrigerator. In a deep cast-iron skillet, heat the vegetable oil to 360 degrees F.
Combine the flour and 2 teaspoons of the Creole seasoning in a large mixing bowl. Dredge several pieces of chicken at a time in the flour, coating evenly and shaking off any excess. Fry the chicken, 4 to 5 pieces at a time, in the hot oil until golden brown, about 6 minutes on each side. Drain on paper towels and sprinkle with the remaining 1 teaspoon Creole seasoning. Serve hot or at room temperature.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
322 calories; 16g total fat; 22mg cholesterol; 319mg sodium; 24g carbohydrates; 1g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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