Ingredients Jump to Instructions ↓

  1. 1 Fryer chicken - cut into 8 pieces

  2. Emeril's Essence - seeNote

  3. 2 cups 474ml Buttermilk - plus

  4. 2 tablespoons 30ml Buttermilk

  5. Vegetable oil - for frying

  6. 2 1/2 cups 156g / 5 1/2oz Flour

  7. 2 Eggs - beaten

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. Season the chicken pieces with Emeril's Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour.

  3. Heat the oil in a large cast-iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off. Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper.

  4. This recipe yields 4 servings.


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