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Emeril Lagasse's Hot-Sauced Fried Chicken



  • 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
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  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


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