Emeril's Southern Fried Chicken - Instructions
Combine the buttermilk, 2 tablespoons of the Essence, salt, sugar and garlic in a large non-reactive
bowl. Stir to blend. Immerse the chicken in the mixture and refrigerate for at least 4 hours and for up
to 24 hours.
Combine the flour, the remaining 2 tablespoons Essence and the cayenne in a large doubled brown paper
bag or plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour
mixture and shake thoroughly to completely coat. Remove the chicken and shake off the excess flour.
Repeat with the remaining chicken pieces.
Place the coated chicken on a large wire rack set over a sheet pan and let rest until ready to fry, at
least 20 minutes.
Heat 2 1/2-inches of oil to 300 F over medium-high heat in the Emerilware Cast-Iron Chicken Fryer. Fry
the chicken in batches, skin side down, until golden brown, about 10 minutes. Turn and fry until golden
brown on the second side, 8 to 10 minutes longer.
Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to success; a