Pecan crusted southern fried chicken

4 servings

Ingredients

Quantity Ingredient
1 vegetable oil; for frying
½ pounds pecan pieces
2.00 cup flour
1 bayou blast; see * note
1.00 large frying chicken - (abt 3 1/2 lbs); cut 8 pieces
1 (2 breasts; 2 legs, 2 thighs, and 2 w
1 salt; to taste
1 freshly-ground black pepper
3.00 eggs; beaten
3.00 tablespoon milk
1.00 recipe maw maw's slaw; see * note

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Maw Maw's Slaw With A Ginger Soy Dressing" recipes which are included in this collection.

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 Bayou Blast. 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 Creole seasoning. Continue frying the remaining chicken. Serve the chicken with Maw Maw's Slaw.

This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B59 broadcast 07-24-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

07-30-1998

Recipe by: Emeril Lagasse

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