Best 3 Fried Chicken Emeril Style Recipes
Indulge in the tantalizing flavors of Emeril Lagasse's Southern-inspired Fried Chicken, a culinary masterpiece that delivers a crispy, flavorful crust and juicy, succulent meat. This recipe, meticulously crafted by the renowned chef, promises an explosion of taste with its signature blend of spices and herbs, creating a finger-licking experience like no other.
But the journey doesn't end there – this article offers a comprehensive guide to tantalizing fried chicken variations that cater to diverse preferences and dietary needs. Dive into the secrets of achieving perfect Buttermilk Fried Chicken with its golden-brown coating and tender, moist interior. Discover the delightful Southern touch of Spicy Fried Chicken, a fiery rendition that packs a punch of heat. For a healthier twist, explore the wonders of Air Fryer Fried Chicken, a guilt-free indulgence that delivers a satisfying crunch without compromising on flavor.
From the classic Southern Fried Chicken to the more adventurous Spicy Fried Chicken and the health-conscious Air Fryer Fried Chicken, this article serves as your ultimate guide to mastering the art of fried chicken. Prepare to embark on a culinary adventure that will leave you craving for more.
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.
Provided by cookiedog
Categories Chicken
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 17
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 and drain on paper towels. (Note: An even oil temperature is the key to success; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. And the temperature should remain between 280 degrees F and 300 degrees F at all times.) Allow the chicken to rest at least 5 minutes before serving.
- Bayou Blast: Combine all ingredients thoroughly.
- Yield: 2/3 cup.
Nutrition Facts : Calories 1048.5, Fat 55.4, SaturatedFat 16.1, Cholesterol 248.7, Sodium 3849.5, Carbohydrate 64.8, Fiber 4, Sugar 10.5, Protein 69.4
FRIED CHICKEN WINGS WITH EMERIL'S ESSENCE
Provided by Food Network
Categories appetizer
Time P1DT15h23m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cut the chicken wings at the joints, and set the wing tips aside for another purpose. In a large bowl, combine the buttermilk, hot sauce, 1/4 cup Essence and 3 teaspoons salt. Whisk to combine, add the chicken, and toss to coat thoroughly. Cover the bowl, transfer to the refrigerator, and marinate for at least 1 hour, and up to 4 hours before proceeding.
- Preheat a large cast iron Dutch oven with 1 quart of peanut oil to 360 degrees F. Place the flour in a large resealable plastic food storage bag and season with 1/4 cup of the Essence and remaining salt. Add 8 pieces of chicken at a time to the seasoned flour and shake to evenly coat. Remove from the bag and place on a wire rack set over a sheet pan. Continue to coat the wings and allow them to sit for 10 to 15 minutes before proceeding.
- Fry the chicken in batches, about 10 to 12 pieces at a time. When you add the chicken to the hot oil, the temperature will drop drastically. Raise the heat to high once the chicken is in the pot. The temperature should level off at around 300 degrees F. Fry the chicken until golden brown and the meat is cooked all the way through, about 7 to 8 minutes. Be sure to return the oil to 360 to 370 degrees F before frying another batch of chicken. Continue this process until all of the chicken is fried. Season the fried chicken with the remaining tablespoon of Essence. Serve hot. (The chicken can be kept in a preheated 200 degree F oven once fried to keep warm while you fry the remainder of the chicken.)
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
CHICKEN CUTLETS EMERIL STYLE
I found this recipe in a recipe booklet by Emeril and made it my own. He uses large chicken breasts pounded down, I used cutlets. They came out juicy and crunchy. They had so much flavor that we make this instead of using italian flavored bread crumbs. You can also use plain bread crumbs instead of panco.
Provided by dragonpawz
Categories Chicken
Time 30m
Yield 8 cutlets, 4 serving(s)
Number Of Ingredients 5
Steps:
- Put enough oil in a large frying pan to fill about a quarter of an inch.
- Put burner on medium heat.
- In a shallow dish mix the bread crumbs and Essence till well blended.
- Dip chicken into milk and then coat each side in breadcrumbs.
- Fry each side till slightly brown.
- Drain on paper towels to get the extra oil out.
Tips:
- Brining the Chicken: Brining the chicken in a mixture of buttermilk, salt, and water for at least 4 hours or overnight tenderizes and flavors the chicken, resulting in a juicy and flavorful fried chicken.
- Seasoning the Flour Mixture: Use a combination of flavorful spices and herbs in the flour mixture, such as garlic powder, onion powder, paprika, and cayenne pepper, to add depth of flavor to the chicken.
- Double Dredging: Dredge the chicken in the flour mixture twice, shaking off any excess flour between each coating. This helps create a crispy and well-adhered coating.
- Frying the Chicken: Fry the chicken in a large pot or Dutch oven filled with hot oil (350°F). Maintain the oil temperature throughout the frying process to ensure evenly cooked chicken.
- Draining and Seasoning: After frying, drain the chicken on a wire rack placed over a baking sheet to allow excess oil to drip off. Season the chicken immediately with additional salt and pepper to enhance its flavor.
Conclusion:
Emeril Lagasse's Fried Chicken recipe is a classic dish that delivers crispy, juicy, and flavorful chicken. The combination of brining, double dredging, and frying techniques, along with the use of a flavorful spice blend, results in a mouthwatering fried chicken that is perfect for any occasion. Whether you're a seasoned cook or a beginner, this recipe provides detailed instructions and helpful tips to guide you through the process and achieve perfect fried chicken every time.
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