Emeril Lagasse’s Hot-Sauced Fried Chicken

Source: McCall’s Magazine on-line – June 2001

1 (4 1/2 pound) fryer chicken, cut into 10 pieces
1/2 cup each hot-red-pepper sauce and buttermilk
3/4 teaspoon salt
1/2 teaspoon ground pepper
4 cups vegetable oil
2 cups all-purpose flour
1 tablespoon Creole seasoning

Put chicken into 1-gallon plastic food-storage bag. In bowl, whisk pepper sauce, buttermilk, salt and pepper; pour in bag. Refrigerate 8 hours or overnight.

Drain chicken. Pour oil into large, deep cast-iron skillet; attach deep-fry thermometer to side of skillet. Heat oil to 360 degrees F.

In bowl, combine flour and 2 teaspoons Creole seasoning. Dredge several pieces of chicken at a time in flour mixture. Fry chicken, 5 pieces at a time, until golden brown, 5 to 6 minutes per side. Drain on paper towels or brown-bag-lined baking sheet. Sprinkle with remaining Creole seasoning. Serve hot or at room temperature, with slaw if desired.

Makes 4 servings.

Per serving: 668 calories, 33 g protein, 13 g carbohydrate, 53 g fat, 1 g fiber, 126 mg cholesterol, 814 mg sodium

Caribbean Fried Chicken

1 (2 1/2 to 3 pound) frying chicken, cut up
1 lemon, cut in half
3 garlic cloves, finely chopped
3 tablespoons Hungarian paprika
2 tablespoons pepper
2 teaspoons salt
2 tablespoons dark soy sauce
2 tablespoons Louisiana hot sauce
3 cups all-purpose flour
2 cups vegetable oil

Arrange chicken on a plate in a single layer. Squeeze the lemon over the chicken. Chill chicken for 15 to 30 minutes.

Rub the garlic into the chicken. Sprinkle with the paprika, pepper and salt. Sprinkle the soy sauce and hot sauce evenly over the  chicken. Shake the chicken in the flour until well coated. Cook the chicken in the oil until brown and cooked through.

p>Serves 4 to 6.

Wessonality Fried Chicken

Combine 3/4 cup flour, 1 1/2 teaspoon salt, 3/4 teaspoon paprika and 1/4 teaspoon pepper in a bag. Shake 3 pounds chicken pieces, a few at a time, in bag. Dip chicken in 1 egg beaten with 2 tablespoons water. Shake in flour mixture again. Fry in 12-inch skillet in 3 cups Wesson Oil heated to 375 degrees F 20 to 30 minutes, turning once.

Makes 6 servings.

Country Pan-Fried Chicken

3 pounds chicken breasts and legs
1 egg
2/3 cup buttermilk
2 cups flour
Salt, to taste
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 cup lard
1 cup solid white vegetable shortening

Let chicken warm to room temperature. Wipe with a damp cloth. In a wide bowl, beat egg with buttermilk.

Place flour, salt and peppers in a brown paper bag. In a large skillet (preferably cast iron) heat lard and shortening. Dip each piece of chicken into the buttermilk-egg mixture and place in a brown paper bag. Close top of bag and shake until piece is well coated. Remove, and repeat for each piece.

When shortening is hot (375 degrees F on a deep-fat thermometer), ease chicken into pan and cook over high heat, turning so both sides cook evenly. Do not crowd more than a few pieces of chicken into pan at one time. When chicken is light gold on both sides, turn down heat to low and partially cover skillet. Cook 15 minutes, turning chicken once.

Remove chicken and drain on brown paper bags. Serve warm or cold. Serves 6 to 8.

NOTE: You may use all shortening instead of lard.

Chicken and Dumplings

1 chicken
4 tablespoons oil
4 quarts water
1 (10 ounce) can chicken gravy
5 cups Bisquick
2 cups milk
Tony Chachere’s Creole Seasoning

Wash chicken well in cold water. Cut up chicken. Season well. Lightly brown in a large pot. Add the water to pot and boil until tender (about 20 minutes). Turn off heat and let stand in the broth.

While chicken is cooking, mix Bisquick and milk (according to directions on package). Mix well (add more Bisquick if needed). Dough should be of stiff consistency. Separate dough in 4 equal parts. Roll out each on a well-floured flat surface to 1/4-inch thickness (be generous with flour). Cut into 2-inch squares. When all have been cut, sprinkle with flour.

Carefully remove chicken to another pot and cover with lid. Return pot to fast boil, add chicken gravy and stir. Dip 4 or 5 cups of the broth from the pot and put in the pot with chicken. Drop dumplings in broth, 1 at a time, stirring after every 3 or 4 dumplings. Stir all the way to bottom. Reduce heat to slow boil. Cook until dumplings are tender (about 25-30 minutes.; liquid should be thick). Stir occasionally all the way to the bottom.

Serve in shallow bowl, sprinkled with fresh, coarse-ground black pepper.

Chicken ‘n’ Dumplings

1 large chicken
1 small onion
1 stalk celery
1/2 cup (1 stick) margarine
1/4 cup (1/2 stick) butter
2 cups boiling water
2 cups sifted flour
1 teaspoon salt
4 eggs
1/4 to 1/2 cup flour

Cook chicken in water seasoned with onion and celery until tender. Save broth. When chicken is cool, de-bone and cut into serving-size pieces. Set aside.

To make dumplings
Melt butter and margarine in the boiling water. Add 2 cups sifted flour to which salt has been added. Stir and cook until mixture leaves side of pan, a short time. Cool slightly. Add 4 eggs, one at a time, and stir well after each addition. Pat out in thirds with floured hands and rolling pin. Cut dough into thick strips, about 1 x 2 inches. Thicken broth with 1/4 to 1/2 cup flour mixed in a jar with 1/2 cup water. Shake until lumps are gone. Pour into hot broth, stirring constantly until thickened slightly. Add chicken. Drop dumplings into boiling broth and cook until done (a very short time).

Serves 10.

These dumplings will absolutely melt in your mouth!

Chicken and Black Pepper Dumplings

1 1/2 cups milk
3/4 cup frozen green peas
3/4 cup frozen sliced or diced carrots
1 cup cut-up cooked chicken
1 (10 3/4 ounce) can condensed creamy chicken mushroom soup
1 cup buttermilk baking mix
1/3 cup milk
1/2 teaspoon pepper
Chopped fresh parsley, if desired

Heat 1 1/2 cups milk, the peas, carrots, chicken and soup to boiling in 3-quart saucepan.

Stir baking mix, 1/3 cup milk and the pepper until soft dough forms. Drop dough by 8 spoonsful onto chicken mixture. Cook, uncovered, over low heat for 10 minutes. Cover and cook 10 minutes longer. Sprinkle with parsley.