Fried Chicken Emeril Style
Crispy, golden, and bursting with bold Southern flavors, Fried Chicken Emeril Style is the ultimate comfort food experience. Marinated in tangy buttermilk and a kick of hot sauce, the chicken stays juicy and flavorful throughout the cooking process. Coated with a perfectly spiced blend featuring Emeril’s Essence seasoning, paprika, and cayenne, then double-dredged for an extra crunchy crust, each bite delivers a satisfying crunch and a smoky, savory depth. Carefully fried to perfection, this recipe ensures tender, juicy chicken with a crispy exterior that’s hard to resist. Perfect for family dinners or special occasions, serve this classic fried chicken with comforting sides like mashed potatoes, coleslaw, or cornbread for a true Southern feast.
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Recipe Information
Ingredients
- 4 lbs Chicken (bone-in, skin-on, cut into pieces)
- 2 cups Buttermilk
- 2 tbsp Hot sauce
- 3 cups All-purpose flour
- 3 tbsp Emeril's Essence seasoning (or Cajun/Creole seasoning)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 2 tsp Salt
- 1 tsp Black pepper
- 0.5 tsp Cayenne pepper
- 4 cups Vegetable oil (for frying)
Instructions
Place the chicken pieces in a large bowl or resealable plastic bag. Pour the buttermilk over the chicken, add the hot sauce, and toss to coat. Cover the bowl or seal the bag and refrigerate for at least 4 hours, preferably overnight, to marinate.
In a large shallow dish, combine the all-purpose flour, Emeril's Essence, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Mix well to create the dredging mixture.
Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off. Reserve the marinade. Dredge each piece of chicken in the seasoned flour, ensuring it is evenly coated. Dip the floured chicken back into the buttermilk and then dredge again in the flour mixture for a double coating. Place the coated chicken on a large tray or baking sheet and let rest for 15 minutes to allow the coating to set.
In a deep, heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor the oil temperature to ensure consistent frying.
Working in batches to avoid overcrowding the pan, carefully add the chicken pieces to the hot oil. Fry for 12-15 minutes for larger pieces (like thighs or drumsticks) and 8-10 minutes for smaller pieces (like wings), turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Use a slotted spoon or tongs to transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Keep the chicken warm in a 200°F (93°C) oven while frying the remaining batches.
Serve hot with your favorite sides, such as mashed potatoes, coleslaw, or cornbread. Enjoy!
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.3 g | 266% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1521 mg | 66% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.3 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 169 mg | 13% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 824 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
