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.
Servings: 6
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
Instructions
- 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.
- Prepare the coating station.
- In another bowl, mix flour and black pepper.
- Ensure the mixture is well-combined.
- Remove the chicken from the buttermilk marinade.
- Shake the pieces to remove excess marinade.
- Coat each chicken piece thoroughly in the flour mixture.
- Make sure to shake off any excess flour before setting them aside.
- 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.