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Emeril Lagasse's creole fried chicken will change the way you will prepare your chicken in the kitchen with his Forever High-Sided Fry Pan. Season your fried chicken with the mouth-watering taste of New Orleans tonight. We start by seasoning the chicken and flour with Emeril's Essence seasoning. Prepare the egg mixture and preheat the high-sided fry pan, adding oil into the pan as well. Dredge the chicken in the seasoned flour, egg wash - letting the excess drip off and dredge again into the seasoned flour. When the pan is hot, add your creole seasoned chicken and fry for about 6-8 minutes until fully cooked. Remove from the oil, drain on paper towels and enjoy!

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Creole Fried Chicken Recipe
Serves 4

INGREDIENTS
1 5-lb whole chicken,
cut into 8 pieces
Emeril’s Original Essence
seasoning, to taste
2 cups Creole mustard
2 cups all-purpose flour
2 eggs, beaten
2 tbsp. milk
oil, for frying

DIRECTIONS
1. Season the chicken with the Essence seasoning. Smear the mustard over each piece of chicken thoroughly.
2. Season the flour with Essence seasoning. Whisk the eggs and milk together. Season the mixture with salt and black pepper.
3. Fill the High-Sided Fry Pan one-third full with the oil and preheat the oil to 325° F/163° C.
4. Dredge the chicken pieces in the seasoned flour and then dip each piece in the egg wash, letting the excess drip off. Dredge the chicken in the seasoned flour again, coating the chicken completely.
5. When the oil is hot, pan-fry the chicken until golden brown (about 6–8 minutes per side). Cook until an instant-read thermometer inserted into the thickest part of the chicken reads 165° F/74° C.
6. Remove the chicken from the oil and drain on paper towels. Season the chicken with Essence seasoning and serve warm.

Learn how to make the BEST Creole Fried Chicken using your Emeril Forever Pans #FriedChicken
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