Creole Fried Chicken Recipe - Cooking Index
Creole Fried Chicken Recipe - Cooking Index
| 1 | Chicken - (abt 5 lbs) - cut 8 pieces | |
| Bayou Blast - see * Note | ||
| 2 cups | 474ml | Creole mustard |
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 2 | Eggs - beaten | |
| 2 tablespoons | 30ml | Milk |
| Oil - for frying |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Season the chicken with Bayou Blast. Smear the mustard over each piece of chicken thoroughly. Season the flour with the Creole seasoning. 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 seasoned 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 Creole seasoning. Serve the chicken warm.
This recipe yields 4 servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B10 broadcast 06-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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