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Yield: 2 cups
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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.