Print Recipe

Emeril Lagasse's Hot-Sauced Fried Chicken

Recipe Ingredients

Method

  1. Put chicken into 1-gallon plastic food-storage bag. In bowl, whisk pepper sauce, buttermilk, salt and pepper; pour in bag.
  2. Refrigerate for 8 hours or overnight.
  3. Drain chicken. Pour oil into 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. Dredge several pieces of chicken at a time in flour mixture.
  5. Fry chicken, 5 pieces at a time, until golden brown, 5 to 6 minutes per side.
  6. Drain on brown-bag-lined baking sheet.
  7. Sprinkle with remaining Creole seasoning.
  8. Serve hot or at room temperature, with slaw if desired.

Yield: 4 servings

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

Source: McCall's Magazine on-line - June 2001


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. We hope you enjoy our collection of over 39,000 recipes. Recipe Goldmine has been online since August 1999. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations. This website is free to use but we depend on ads for survival. To support our work, please disable your ad blocker on recipegoldmine.com.