Nov 17 2009
For when you need a good ol’ Southern classic!
1 quart (4 cups) buttermilk $3.48
1/2 cup Emeril’s Essence, divided $2.96
2 tablespoons salt $0.01
2 tablespoons white sugar $0.02
1 head garlic, cloves peeled and crushed $0.26
2 roaster chickens, cut into pieces $22.52
4 cups all-purpose flour $0.88
2 tablespoons cayenne pepper $1.16
4 cups peanut oil, for frying $0.88
Total Cost $32.17
1.) Combine the buttermilk, 1/4 cup Essence, salt, sugar, and garlic in a large nonreactive bowl. Stir to blend. Immerse the chicken in the mixture and refrigerate for at least 4 hours, up to 24 hours.
2.) Combine the flour, the remaining 1/4 cup Essence, and the cayenne in a large doubled brown paper bag or plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour mixture and shake thoroughly to completely coat. Remove the chicken and shake off the excess flour. Repeat the process with the remaining pieces of chicken. Place the coated chicken on a large wire rack on a cookie sheet and let rest until ready to fry, at least 20 minutes.
3.) Heat 4 inches of oil to 300 degrees Fahrenheit over medium-high heat in a Dutch oven or heavy pot. Fry the chicken in batches, skin side down, until golden brown, about 10 minutes. Turn and fry until golden brown on the other side, about 8 to 10 minutes longer. Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to success; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. And the temperature should remain between 280 degrees F and 300 degrees F at all times.) Allow the chicken to rest at least 5 minutes before serving.
4.) Serve and enjoy!