Fried Chicken, Emeril Style
INGREDIENTS
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1 quart buttermilk
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1/2 cup Essence, divided, recipe follows
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2 tablespoons salt
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2 tablespoons sugar
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1 head garlic, cloves peeled and crushed
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2 (3 1/2 to 4-pound) chickens, cut into 8 pieces each
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4 cups all-purpose flour
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2 tablespoons cayenne pepper
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Peanut oil, for frying
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Mashed Potatoes, for serving, recipe follows
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Oven-Steamed Buttered Corn, for serving, recipe follows
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2 1/2 tablespoons paprika
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2 tablespoons salt
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2 tablespoons garlic powder
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1 tablespoon black pepper
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1 tablespoon onion powder
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1 tablespoon cayenne pepper
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1 tablespoon dried oregano
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1 tablespoon dried thyme
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3 pounds potatoes, peeled and diced
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1 stick butter, cubed
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1/2 to 3/4 cup heavy cream
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Salt
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white pepper
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1/4 cup chopped chives, for garnish, optional
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1 to 2 cups shredded Cheddar, for garnish, optional
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6 ears corn
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3 tablespoons cold salted butter
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3/4 teaspoon Essence
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Salt
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Freshly ground black pepper, for serving
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