Fried Chicken Emeril Style

Haven't had any luck making fried chicken? give this one a try. Serve this with buttered corn and mashed potatoes.

Steps

Combine the buttermilk , 1 / 4 cup essence , salt , sugar , and garlic in a large nonreactive bowl.

Stir to blend.

Immerse the chicken in the mixture , cover and refrigerate for at least 4 hours and for up to 24 hours.

Combine the flour , the remaining 1 / 4 cup essence , and the cayenne in a large doubled brown paper bag or plastic freezer bag and shake to blend.

Drop the chicken , a few pieces at a time , into the flour mixture and shake thoroughly to completely coat.

Remove the chicken and shake off the excess flour.

Repeat the coating process with the remaining chicken pieces.

Place the coated chicken on a large wire rack set over a sheet pan and let rest until ready to fry , at least 20 minutes.

Heat 4 inches of oil to 300 degrees f over medium-high heat in a medium dutch oven or heavy pot.

Fry the chicken in batches , skin side down , until golden brown , about 10 minutes.

Turn and fry until golden brown on the second side , 8 to 10 minutes longer.

Remove the chicken.

Ingredients

buttermilk, seasoning, salt, sugar, garlic, whole chickens, all-purpose flour, cayenne pepper, peanut oil, paprika, garlic powder, black pepper, onion powder, dried oregano, dried thyme