Turbo Dog Chicken with Home Fries

  • Total: 1 hr 30 min
  • Prep: 15 min
  • Cook: 1 hr 15 min
  • Yield: 4 servings
Share This Recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. 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):

Yield: about 2/3 cup
  1. Combine all ingredients thoroughly and store in an airtight jar or container.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Remoulade Sauce:

Yield: 2 cups
  1. 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.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …