Recipe courtesy of Emeril Lagasse
Total:
1 hr 30 min
Prep:
15 min
Cook:
1 hr 15 min
Yield:
4 servings

Ingredients

  • 1 pound bacon, diced
  • 2 cups julienned onions
  • 1 1/2 pounds new potatoes, quartered
  • Vegetable oil, for frying
  • 4 (6-ounce) chicken breast, cut into strips
  • Essence, recipe follows
  • 1 1/2 cups flour, sifted
  • 1 tablespoon sugar
  • 4 tablespoons Turbo Dog Beer
  • 2 egg yolks, beaten
  • 6 tablespoons milk
  • 6 tablespoons water
  • Salt and pepper
  • 2 egg whites, beaten to stiff peaks
  • Remoulade sauce, recipe follows
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Remoulade Sauce:
  • 1/4 cup fresh lemon juice
  • 3/4 cup vegetable oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped green onions
  • 1/4 cup chopped celery
  • 2 tablespoons prepared horseradish
  • 3 tablespoons Creole or whole-grain mustard
  • 3 tablespoons prepared yellow mustard
  • 3 tablespoons ketchup
  • 3 tablespoons chopped parsley
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon freshly ground black pepper

Directions

Bring a pot of salted water to a boil. Place the potatoes in the boiling water and blanch for 6 minutes. Drain the potatoes and set aside.

In a cast iron skillet, render the bacon over medium-high heat, until crispy, about 8 minutes. Add the onions and potatoes. Season the mixture with salt and pepper. Pan-fry the potatoes for 8 to 10 minutes, stirring occasionally, until the potatoes are tender and lightly caramelized. Set the potatoes aside and keep warm.

Season the chicken with Essence. In a mixing bowl, combine the flour and sugar together. Whisk in the beer, egg yolks, milk and water. Whisk until smooth. Season the batter with salt and pepper. Cover the batter and let rest for 30 minutes. Preheat the oil.

Uncover the batter and fold in the beaten egg whites. Dip the chicken strips in the batter, letting the excess drip off. Carefully lay the chicken in the oil and fry for 4 to 6 minutes or until the chicken is golden brown. Remove the chicken from the oil and drain on paper-lined plate. Season the chicken with Essence. Serve the chicken with the Remoulade sauce and the home fries.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Remoulade Sauce:

Combine all the ingredients in a food processor with a metal blade and process for 30. . Use immediately or store. This will keep for several days in an airtight container in the refrigerator.

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