Receta cortesía de Emeril Lagasse, adaptada de Essential Emeril: Recetas favoritas y sabiduría de mi vida en la cocina, Oxmoor House, 2015, cortesía de Martha Stewart Living Omnimedia, Inc..
This recipe courtesy of Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Wisdom from My Life in the Kitchen, Oxmoor House, 2015, courtesy of Martha Stewart Living Omnimedia, Inc. 4 servings. The ingredients: 1 liter of buttermilk, 1/4 cup of hot sauce (I like Crystal for this), 3 tablespoons of chopped garlic, 2 teaspoons of celery salt, salt and freshly ground black pepper, 1 (3 1/2 to 4 pound) chicken, cut into 8 portions, 4 cups of all-purpose flour, 4 large eggs, 1/2 cup of milk, vegetable oil for frying, Pepper Jelly Drizzle for serving. The directions: 1. In a large bowl, mix together the buttermilk, hot sauce, garlic, celery salt, 2 teaspoons of salt, and 1 tablespoon of pepper. Add the chicken, making sure it is evenly coated with the buttermilk mixture. Cover and refrigerate overnight. 2. Remove the chicken from the refrigerator and let it come to room temperature, about 1 hour. Remove it from the marinade; discard the marinade. 3. In another large bowl, mix together the flour, 5 teaspoons of salt, and 4 teaspoons of pepper. In a medium bowl, mix together the eggs, milk, and remaining teaspoon of salt to combine. Working with one piece of chicken at a time, completely coat the chicken in the flour, shake off any excess, then dip it in the egg wash, let it drain a little more, and then give it a final roll in the flour. As you coat each piece, place it on a wire rack. Let it sit on the rack for 20 to 30 minutes; this will help “set” the crust. 4. Heat 1 1/2 to 2 inches of oil in a large cast-iron skillet with high sides or a Dutch oven to 325 degrees F (do not fill it more than half with oil). Working in batches, fry the chicken, turning it occasionally to promote even browning, until it is golden and crispy on all sides and cooked through, 15 to 20 minutes. Wings and breasts will cook more quickly than drumsticks and thighs. Transfer to a rack to drain and let cool briefly before serving with Pepper Jelly Drizzle.
Gael
27.04.2023 @ 17:21
This recipe courtesy of Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Wisdom from My Life in the Kitchen, Oxmoor House, 2015, courtesy of Martha Stewart Living Omnimedia, Inc. 4 servings. The ingredients: 1 liter of buttermilk, 1/4 cup of hot sauce (I like Crystal for this), 3 tablespoons of chopped garlic, 2 teaspoons of celery salt, salt and freshly ground black pepper, 1 (3 1/2 to 4 pound) chicken, cut into 8 portions, 4 cups of all-purpose flour, 4 large eggs, 1/2 cup of milk, vegetable oil for frying, Pepper Jelly Drizzle for serving. The directions: 1. In a large bowl, mix together the buttermilk, hot sauce, garlic, celery salt, 2 teaspoons of salt, and 1 tablespoon of pepper. Add the chicken, making sure it is evenly coated with the buttermilk mixture. Cover and refrigerate overnight. 2. Remove the chicken from the refrigerator and let it come to room temperature, about 1 hour. Remove it from the marinade; discard the marinade. 3. In another large bowl, mix together the flour, 5 teaspoons of salt, and 4 teaspoons of pepper. In a medium bowl, mix together the eggs, milk, and remaining teaspoon of salt to combine. Working with one piece of chicken at a time, completely coat the chicken in the flour, shake off any excess, then dip it in the egg wash, let it drain a little more, and then give it a final roll in the flour. As you coat each piece, place it on a wire rack. Let it sit on the rack for 20 to 30 minutes; this will help “set” the crust. 4. Heat 1 1/2 to 2 inches of oil in a large cast-iron skillet with high sides or a Dutch oven to 325 degrees F (do not fill it more than half with oil). Working in batches, fry the chicken, turning it occasionally to promote even browning, until it is golden and crispy on all sides and cooked through, 15 to 20 minutes. Wings and breasts will cook more quickly than drumsticks and thighs. Transfer to a rack to drain and let cool briefly before serving with Pepper Jelly Drizzle.