Creole Fried Chicken

Name: Creole Fried Chicken
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 whole chicken (about 5 pounds) cut into 8 pieces; Essence, recipe follows; 2 cups Creole Mustard; 2 cups all-purpose flour; 2 eggs, beaten; 2 tablespoons milk; Oil, for frying; 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 oregano; 1 tablespoon dried thyme

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Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 4 servings

Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 4 servings

Ingredients

1 whole chicken (about 5 pounds) cut into 8 pieces

Essence, recipe follows

2 cups Creole Mustard

2 cups all-purpose flour

2 eggs, beaten

2 tablespoons milk

Oil, for frying

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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 oregano

1 tablespoon dried thyme

Directions

Season the chicken with Essence. Smear the mustard over each piece of chicken thoroughly. Season the flour with Essence. Whisk the eggs and milk together. Season the mixture with salt and pepper. Fill a large skillet up half way with the oil. Preheat the oil. Dredge the chicken pieces in the season flour. Dip each piece in the egg wash, letting the excess drip off. Dredge the chicken again in the seasoned flour, coating the chicken completely. When the oil is hot, pan-fry the chicken until golden brown, about 6 minutes on each side. Remove the chicken from the oil and drain on paper towels. Season the chicken with Essence. Serve the chicken warm.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Yield: 2/3 cup

Combine all ingredients thoroughly.

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Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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