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| RECIPE FOR EMERIL LAGASSE'S HOT-SAUCED FRIED CHICKEN |
Title: Emeril Lagasse's Hot-Sauced Fried Chicken
Category: Chicken
Instructions:
Emeril Lagasse's Hot-Sauced Fried ChickenSource: McCall's Magazine on-line - June 2001 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 Put chicken into 1-gallon plastic food-storage bag. In bowl, whisk pepper sauce, buttermilk, salt and pepper; pour in bag. Refrigerate 8 hours or overnight. Drain chicken. Pour oil into large, deep cast-iron skillet; attach deep-fry thermometer to side of skillet. Heat oil to 360 degrees F. In bowl, combine flour and 2 teaspoons Creole seasoning. Dredge several pieces of chicken at a time in flour mixture. Fry chicken, 5 pieces at a time, until golden brown, 5 to 6 minutes per side. Drain on paper towels or brown-bag-lined baking sheet. Sprinkle with remaining Creole seasoning. Serve hot or at room temperature, with slaw if desired. Makes 4 servings. Per serving: 668 calories, 33 g protein, 13 g carbohydrate, 53 g fat, 1 g fiber, 126 mg cholesterol, 814 mg sodium
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