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Batter-Fried Chicken

Source of Recipe


From "Louisiana Real and Rustic" by Emeril Lagasse



List of Ingredients



• 1 large fryer, cut into 10 serving pieces (about 3½ pounds)
  
• 1½ tsp salt
  
• ½ tsp cayenne
  
• ½ tsp freshly ground black pepper
  
• ¼ cup Rustic Rub (recipe follows)
  
• Solid vegetable shortening for deep-frying
  
• 2 eggs
  
• ½ cup buttermilk
  
• 2½ cups flour
  






Instructions



1. In a mixing bowl, toss the chicken with the salt, cayenne, black pepper, and 1 tablespoon of the rub. Cover and refrigerate for 2 hours.
   
   
2. Heat the shortening to 360°F in an electric deep-fryer or deep cast-iron pot. There should be enough shortening for the chicken pieces to immerse.
   
   
3. Whisk together the eggs, buttermilk, and 1 tablespoon of the rub in another shallow bowl. Roll the chicken in the flour mixture, then in the milk-egg mixture, then again in the flour. Shake off excess batter. Fry 2 to 4 pieces (the number will depend on the size of your frying pot) at a time, 10 to 12 minutes for thighs and drumsticks, 8 to 10 minutes for wings and breasts. When they pop to the surface of the oil and are golden brown, remove and drain on paper towels. Serve hot or at room temperature.
   
   Makes 4 servings
   
   
   Rustic Rub:
   
   • 8 Tbsp paprika
   • 3 Tbsp cayenne
   • 5 Tbsp freshly ground black pepper
   • 6 Tbsp garlic powder
   • 3 Tbsp onion powder
   • 6 Tbsp salt
   • 2½ Tbsp dried oregano
   • 2½ Tbsp dried thyme
   
   Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months.
   
   Makes 2 cups