Emeril's Kicked-Up Fried Chicken

Buttermilk-brined chicken double-dredged in seasoned flour and fried crisp with Emeril’s Essence.

Ingredients

• 1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
• 2 cups buttermilk
• 2 tablespoons Emeril’s Essence (Creole seasoning), divided
• 1 teaspoon hot sauce
• 2 cups all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• Vegetable oil, for frying

Directions

1. In a large bowl, whisk the buttermilk with 1 tablespoon of the Essence and the hot sauce. Add the chicken, cover, and refrigerate at least 2 hours or overnight.
2. In a shallow dish, combine the flour, remaining 1 tablespoon Essence, garlic powder, onion powder, salt, and cayenne.
3. Remove the chicken from the buttermilk, letting excess drip off, and dredge each piece in the seasoned flour, pressing to coat. For extra crunch, dip back in buttermilk and dredge again.
4. Heat 2 inches of oil in a heavy pot or skillet to 350 degrees F.
5. Fry the chicken in batches, turning occasionally, until deep golden and cooked through (165 degrees F internal), about 12 to 15 minutes.
6. Drain on a rack and let rest a few minutes before serving.

Notes

Emeril Lagasse’s Essence-spiced fried chicken, a Southern favorite from his shows and cookbooks.