Emeril's-style Fried Chicken


  • 2 cups Buttermilk
  • 4 Tbsp Creole seasoning
  • 8 3-lbs chicken cut in 1 inch pieces
  • Vegetable oil, for deep-frying
  • 2 cups Flour


In a large shallow bowl combine buttermilk and seasoning and add chicken, turning pieces until they are completely covered; marinate chicken 1 to 2 hours.

Preheat oven to 350° F.

In a large cast-iron skillet or chicken-fryer heat 1 to 2 inches of oil over medium-high heat to 350° F.

Drain chicken, wiping off excess liquid, and thoroughly dredge in flour.

Fry chicken until golden, turning once, about 10 minutes in all.

Transfer pan to oven and cook until browned, turning once or twice, 20 to 30 minutes longer.

Drain chicken pieces briefly on paper towels to absorb any excess oil before serving.

Makes 6 to 8

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