Title: Pecan Crusted Southern Fried Chicken
Categories: Emlive05
Yield: 4 servings

Vegetable oil; for frying
1/2 lb Pecan pieces
2 c Flour
Bayou Blast; see * Note
1 lg Frying chicken - (abt 3 1/2
-lbs); cut 8 pieces
(2 breasts; 2 legs, 2
-thighs, and 2 wings)
Salt; to taste
Freshly-ground black pepper
3 Eggs; beaten
3 tb Milk
1 Recipe Maw Maw's Slaw; see *
-Note

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Maw Maw's
Slaw With A Ginger Soy Dressing" recipes which are included in this
collection.

Heat the oil, over medium heat, in a large cast-iron skillet. In a food
processor, fitted with a metal blade, finely grind the pecans. Combine the
pecans with the flour. Season with Bayou Blast. Season the chicken with
salt and pepper. Whisk the eggs with 2 tablespoons of the milk. Dredge the
chicken pieces in the pecan flour, coating each piece completely. Dip the
chicken in the egg wash, coating completely and letting the excess drip
off. Dredge the chicken in the pecan flour, for a second time, coating the
chicken completely. Gently lay half of the chicken in the hot oil,
skin-side down. Fry the chicken for 6 minutes. Turn the chicken over and
continue to cook for 6 minutes or until the chicken is golden brown and the
chicken is completely cooked. Remove the chicken from the oil and drain on
a paper-lined plate. Season the chicken with Creole seasoning. Continue
frying the remaining chicken. Serve the chicken with Maw Maw's Slaw. This
recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B59 broadcast 07-24-1998) 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

07-30-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.