Title: Crispy Fried Chicken
Categories: Chicken, Main dish, Poultry
Yield: 4 Servings

1 Whole Fryer chicken; cut
-into 8 pieces
Emeril's Essence; see * Note
2 c Buttermilk; plus
2 tb Buttermilk
Vegetable oil; for frying
2 1/2 c Flour
2 Eggs; beaten
Salt; to taste
Freshly-ground black pepper;
-to taste

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

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.

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.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A61 broadcast 11-19-1997) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

11-20-1997

Recipe by: Emeril Lagasse