INGREDIENTS

INSTRUCTIONS

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, 1997

A Message from our Provider:

“Buy into the firm foundation – Jesus!”