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Creole Fried Chicken

1 whole chicken, cut into 8 pieces
2 cups creole mustard
2 cups flour
2 eggs, beaten
2 tablespoons milk
oil for frying

Season the chicken with Essence.

Smear the mustard over each piece of chicken thoroughly.

Season the flour with Essence.

Whisk the eggs and milk together.

Season the mixture with salt and pepper.

Fill a large skillet up half way with the oil. Preheat the oil.

Dredge the chicken pieces in the season flour.

Dip each piece in the egg wash, letting the excess drip off.

Dredge the chicken again in the seasoned flour, coating the chicken completely.

When the oil is hot, pan-fry the chicken until golden brown, about 6 minutes on each side.

Remove the chicken from the oil and drain on paper towels.

Season the chicken with Essence. Serve the chicken warm.

Yield: 4 servings.

Emeril's Essence Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
2 tablespoons onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all thoroughly. Yields 2/3 cup.

Emeril Lagasse

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