INGREDIENTS

INSTRUCTIONS

1997    
Recipe by: EMERIL LIVE SHOW #EMIA13  Heat the oil in a large cast iron
skillet. Season the chicken with salt and cayenne. Whisk the eggs  with
2 tablespoons of the milk. Season the beaten eggs and 3 cups of  the
flour with Essence. Dredge the chicken pieces in the season  flour,
coating each piece completely. Dip the chicken in the egg  wash,
coating completely and letting the excess drip off. Dredge the  chicken
in the seasoned flour, coating the chicken completely. Gently  lay half
of the chicken in the hot oil, skin side down. Fry the  chicken for 6
minutes. Turn the chicken over and continue to cook for  6 minutes or
until the chicken is golden brown and the chicken is  completely
cooked. Remove the chicken from the oil and drain on a  paper-lined
plate. Season the chicken with Essence. Continue frying  the remaining
chicken. Carefully pour off the oil, leaving about 1/2  cup of the oil
remaining in the pan, leaving the chicken debris in  the pan. Whisk in
the remaining 12 cup of the flour and cook for 3 to  4 minutes. Whisk
in the remaining milk. Bring the liquid up to a boil  and reduce to a
simmer. Season with salt and black pepper. Cook the  gravy for 6 to 8
minutes. If the gravy is too thick add a little  water to thin the
gravy. Serve the chicken and gravy with mashed  potatoes.  Yield: 4
servings  Posted to MC-Recipe Digest V1 #637 by thelma@pipeline.com on
Jun 07,

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Nutrition (calculated from recipe ingredients)
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Calories: 526
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 107.6mg
Sodium: 196.4mg
Potassium: 411.3mg
Carbohydrates: 92.6g
Fiber: 3g
Sugar: 9.7g
Protein: 20.5g