Honey-Peppered Buttermilk-Fried Chicken Recipe - Cooking Index
Honey-Peppered Buttermilk-Fried Chicken Recipe - Cooking Index
| 1/4 cup | 59ml | Salt |
| 1/4 cup | 59ml | Essence - plus |
| 2 tablespoons | 30ml | Essence |
| = (see Bayou Blast recipe) | ||
| 1/3 cup | 78ml | Honey |
| 1 | Lemon - zested | |
| 1 | Buttermilk | |
| 1 | Chicken - cut into 8 pieces | |
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 1 tablespoon | 15ml | Freshly-ground black pepper |
| Peanut oil - for frying |
Combine salt, 1/4 cup of the Essence, the honey and the lemon zest in a large plastic container or non-reactive stockpot. Whisk in the buttermilk and stir until salt is dissolved and honey is fully incorporated. Immerse chicken and refrigerate for at least 3 hours and up to 24 hours.
Combine flour, remaining 2 tablespoons Essence and black pepper in a large plastic or doubled brown paper bag; shake to combine. Drop 1/2 of the chicken pieces into flour mixture and shake excess flour from each piece. Repeat coating with remaining chicken pieces. Place coated chicken pieces on a large wire rack, set over a sheet tray and let rest, at room temperature for 20 minutes.
Heat 4 inches of oil to 375 degrees in a large cast-iron skillet or Dutch oven. Adjust oven rack to middle position and set a second wire rack over a second baking sheet. Place baking sheet in oven and preheat oven to 200 degrees. Line 2 large plates with a double layer of paper towels.
Fry the chicken in batches, skin-side down, until golden brown, about 8 minutes. Turn pieces over and continue to fry until chicken pieces are golden brown on second side, about 8 to 10 minutes longer. Remove and drain on paper towels. Using tongs, transfer to oven while you cook the remaining pieces.
Return oil to 375 degrees and fry remaining pieces. (Note: an even oil temperature is the key to the success of this recipe; a clip-on candy or deep-frying thermometer should be kept in the pot at all times, and the temperature should remain no lower than 325 degrees.)
Serve hot or at room temperature.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D08) - from the TV FOOD NETWORK
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