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Chicken in a Box

Source of Recipe

From "Emeril's Potluck" by Emeril Lagasse


Recipe Introduction

"Making good fried chicken is an art. Since many home cooks don't own a deep fryer, which makes the best fried chicken, I fiddled around and finally came up with a foolproof recipe. There are just a few tricks—soak the chicken in a salty marinade, rest the chicken once it's floured, and keep the oil at a steady temperature. Though many cooks suggest cooking fried chicken at a higher temperature, I find that if I do that the coating burns before the chicken is cooked through. I prefer a lower heat. Buy a clip-on thermometer to control the temperature and you will become a master. And, hey—make life easy on yourself and fry up a batch before your party starts, because this chicken is just as good at room temperature as it is hot. I bring it over to friends' houses in a wax paper-lined cardboard box—talk about making folks happy, happy!"

List of Ingredients

â—¦ 1 quart buttermilk
â—¦ ½ cup Emeril's Original Essence
â—¦ 2 tablespoons salt
â—¦ 2 tablespoons sugar
â—¦ 1 head garlic, cloves peeled and crushed
â—¦ Two 3 ½- to 4-pound chickens, cut into 8 pieces each
â—¦ 4 cups all-purpose flour
â—¦ 2 tablespoons cayenne pepper
â—¦ Peanut oil, for frying


Recipe

Combine the buttermilk, ¼ cup Essence, salt, sugar, and garlic in a large nonreactive bowl. Stir to blend. Immerse the chicken in the mixture and refrigerate for at least 4 hours and for up to 24 hours.

Combine the flour, the remaining ¼ cup Essence, and the cayenne in a large doubled brown paper bag or plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour mixture and shake thoroughly to completely coat. Remove the chicken and shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place the coated chicken on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.

Heat 4 inches of oil to 300° F over medium-high heat in a medium Dutch oven or heavy pot. Fry the chicken in batches, skin side down, until golden brown, about 10 minutes. Turn and fry until golden brown on the second side, 8 to 10 minutes longer. Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to success; a clip-on deep-fry or candy thermometer should be kept in the pot at all times. And the temperature should remain between 280° and 300° F at all times.) Allow the chicken to rest at least 5 minutes before serving.

Makes 8 servings