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
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.