Creole Fried Chicken
- 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):
Combine all ingredients thoroughly.
Yield: 2/3 cup
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.