Emeril Lagasse's Hot-Sauced Fried Chicken

Yield: 4 servings

Ingredients

• 1 (4 1/2 pound) fryer chicken, cut into 10 pieces
• 1/2 cup each hot-red-pepper sauce and buttermilk
• 3/4 teaspoon salt
• 1/2 teaspoon ground pepper
• 4 cups vegetable oil
• 2 cups all-purpose flour
• 1 tablespoon Creole seasoning

Instructions

1. Put chicken into a 1 gallon plastic food-storage bag.
2. In a bowl, whisk pepper sauce, buttermilk, salt and pepper; pour in bag. Refrigerate for 8 hours or overnight.
3. Drain chicken. Pour oil into a large, deep cast iron skillet; attach deep fry thermometer to side of skillet. Heat oil to 360 degrees F.
4. In bowl, combine flour and 2 teaspoons Creole seasoning.
5. Dredge several pieces of chicken at a time in flour mixture.
6. Fry chicken, 5 pieces at a time, until golden brown, 5 to 6 minutes per side.
7. Drain on paper towels or brown-bag-lined baking sheet.
8. Sprinkle with remaining Creole seasoning.
9. Serve hot or at room temperature, with slaw if desired.

Nutrition

Per serving: 668 calories, 33g protein, 13g carbohydrate, 53g fat, 1g fiber, 126mg cholesterol, 814mg sodium

Attribution

McCall's Magazine on-line - June 2001