Emeril Lagasse’s Fried Chicken Recipe

Crispy, golden fried chicken with a kick of seasoning is hard to resist (for me anyway!).

The key to getting a crispy crust that stays put is letting the breading rest on the chicken before frying.

I use a mix of flour and cornstarch to make the coating extra crunchy without feeling too heavy.

A buttermilk soak is what makes the meat juicy—it also helps the seasoning sink in for real flavor.

Frying at the right temperature is everything—too hot, and the outside burns before the inside cooks; too low, and the chicken gets greasy.

Once it’s golden and crisp, I let it rest for a few minutes before digging in—it helps the juices settle so every piece stays moist.

How to Make Emeril Lagasse’s Fried Chicken

Ingredients

• 4 lbs Chicken (pieces)
• 2 cups Buttermilk
• 1/4 cup Essence (Emeril’s seasoning)
• 1 tbsp Salt
• 2 tsp Sugar
• 4 cloves Garlic (minced)
• 3 cups Flour
• 2 tsp Black Pepper
• Oil (for frying)

Step-by-Step Instructions

Step 1:

Begin by preparing the marinade.

In a large bowl, combine the buttermilk, Essence seasoning, salt, sugar, and minced garlic.

Immerse the chicken pieces in the mixture.

Refrigerate for at least 4 hours to let the flavors meld.

Step 2:

Prepare the coating station.

In another bowl, mix flour and black pepper.

Ensure the mixture is well-combined.

Step 3:

Remove the chicken from the buttermilk marinade.

Shake the pieces to remove excess marinade.

Step 4:

Coat each chicken piece thoroughly in the flour mixture.

Make sure to shake off any excess flour before setting them aside.

Step 5:

Heat oil in a large skillet over medium-high heat.

Fry the chicken in batches.

Cook until golden brown and cooked through, about 8-10 minutes per side.

Tips and Tricks for Making This Recipe

Use Fresh Oil

Always opt for fresh oil to avoid off-flavors and achieve a crispy finish.

Stale oil can ruin the taste of fried chicken.

Don’t Overcrowd the Pan

Fry chicken pieces in batches to maintain the oil temperature.

Overcrowding the pan leads to uneven cooking and less crispy skin.

Rest Before Frying

Allow the coated chicken to rest on a wire rack for 20 minutes.

This helps the coating adhere better and results in a crunchier texture.

Temperature Control

Keep an eye on the oil temperature.

Adjust your heat as needed to ensure it stays around 350°F for optimal frying results.

What to Serve with Emeril Lagasse Fried Chicken Recipe

Classic Mashed Potatoes

You can never go wrong with serving mashed potatoes alongside fried chicken.

Their creamy texture complements the crispiness of the chicken beautifully.

A bit of butter and garlic in the potatoes makes them irresistible.

Southern Collard Greens

Collard greens are a classic choice to pair with fried chicken.

They add a smoky, savory, and slightly tangy flavor that balances the richness of the chicken.

If you cook them with some bacon, they add an extra depth of flavor.

Spicy Cornbread

Cornbread is another traditional side that goes well with fried chicken.

Adding a little jalapeño can give it a spicy kick that’s sure to surprise your taste buds.

It’s simple to make, and when served warm, it’s hard to resist.

Refreshing Watermelon Salad

The sweet and refreshing flavors of watermelon mixed with feta cheese and mint bring a wonderful contrast.

It’s light and perfect for those warmer days.

Sautéed Brussels Sprouts

Brussels sprouts might not be the first thing that comes to mind, but they are a tasty choice.

Sauté them with a little garlic and balsamic vinegar for a tangy flair.

They add a nutritious crunch that pairs well with the chicken.

Variations and Substitutions

Different Flavors

You can experiment with different spices to switch up your fried chicken’s flavor profile!

Try adding cayenne pepper or chili powder to the flour mixture for an extra kick.

A little garlic powder or paprika can also add a new dimension to the seasoning.

Choosing the Marinade

If you don’t have buttermilk, yogurt can be a good substitute to tenderize the chicken just as well.

For extra flavor, try using a mix of soy sauce and honey in your marinade.

You can also throw in some fresh herbs like rosemary or thyme for a fragrant touch.

Substitute Flours

You can use cornstarch for a lighter, crispier coating!

For a gluten-free option, rice flour works nicely as a substitute.

Alternately, a combination of almond flour and coconut flour can add a unique taste and texture.

How to Store Leftover Emeril Lagasse Fried Chicken

Refrigerate Promptly

Once you’ve had your fill of Emeril Lagasse’s finger-licking fried chicken, it’s time to think about storage.

Be sure to store any leftover chicken in the refrigerator within two hours of cooking.

Use either an airtight container or a resealable Ziploc bag to maintain freshness and prevent contamination.

Avoid Moisture Loss

Keeping that texture is crucial, so you need to protect it from losing moisture.

An airtight seal keeps the air out, ensuring the chicken stays juicy.

This also helps preserve the crispy coating that makes this recipe so enjoyable.

Long-Term Freezing

If you plan to freeze some of your leftovers, the method is key to extending its shelf life.

Wrap each piece individually in plastic wrap before placing them in a freezer-safe container.

This extra step prevents freezer burn and maintains flavor and texture for up to three months.

Common Mistakes to Avoid

Not Allowing Enough Marination Time

You really want to make sure the chicken soaks in that buttermilk mixture for a good amount of time, ideally at least four hours.

Taking short cuts here can lead to tough and bland chicken, which I’m sure you’d want to avoid by giving it the time it needs.

Overcrowding the Frying Pan

If you overcrowd the pan, you’ll likely end up with unevenly cooked chicken, and it won’t have that crispy goodness!

Try frying in batches and make sure each piece has enough space to breathe, otherwise it just steams instead of frying.

Ignoring Oil Temperature

Keeping a constant watchful eye on the oil temperature is super important because it ensures your chicken cooks evenly and tastes great.

Using a thermometer is your best bet to keep that oil at the perfect temperature sweet spot of around 350°F.