Friday, August 26, 2005

Pecan Crusted Southern Fried Chicken

From Emeril
Via Mike @

Vegetable oil, for frying
1/2 pound pecan pieces
2 cups flour
1 large frying chicken, cut into 8 pieces, about 3 1/2 pounds (2 breasts, 2 legs, 2 thighs, and 2 wings)
Salt and freshly ground black pepper
3 eggs, beaten
3 tablespoons milk

Heat the oil, over medium heat, in a large cast iron skillet. In a food processor, fitted with a metal blade, finely grind the pecans. Combine the pecans with the flour. Season with Essence. Season the chicken with salt and pepper. Whisk the eggs with 2 tablespoons of the milk. Dredge the chicken pieces in the pecan 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 pecan flour, for a second time, 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.

Serve the chicken with Maw Maw's Slaw

*Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme


poopie said...

OH yeah..yum! I've done another variation with a buttermilk dip and cooked in the oven.

Idgie @ the "Dew" said...

This recipe sounds very very yummy!

We all need Poopie's recipe too though since some of us prefer not to fry (I always hurt myself somehow.)

Mildred Garfield said...

Sounds good to me. I don't cook much but I'll have to make this one.

As Mikie says, try it, you'll like it.