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Emeril's Hot Sauce Fried Chicken




Source of Recipe


Recipes Lost and Found


List of Ingredients




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


Recipe



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.