1 quart buttermilk
1/2 cup Essence, divided, recipe follows
2 tablespoons salt
2 tablespoons sugar
1 head garlic, cloves peeled and crushed
2 (3 1/2 to 4-pound) chickens, cut into 8 pieces each
4 cups all-purpose flour
2 tablespoons cayenne pepper
Peanut oil, for frying
Mashed Potatoes, for serving, recipe follows
Oven-Steamed Buttered Corn, for serving, recipe follows

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, cover and refrigerate for at least 4 hours and for up to 24 hours.
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 coating process with the remaining chicken pieces. Place the coated chicken on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.

Heat 4 inches of oil to 300 degrees F over medium-high heat in a medium 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 second side, 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.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

Mashed Potatoes:

3 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt
white pepper
1/4 cup chopped chives, for garnish, optional
1 to 2 cups shredded Cheddar, for garnish, optional

Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the butter. Using a handheld masher, mash the butter into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper. Top with chopped chives and cheese, if using.
Yield: 6 servings

Oven-Steamed Buttered Corn:

6 ears corn
3 tablespoons cold salted butter
3/4 teaspoon Essence
Salt
Freshly ground black pepper, for serving

Make sure the oven rack is in the center position and preheat the oven to 350 degrees F.

Remove the husks and silk from each ear of corn. Rinse the corn under cold running water and pat dry.

Cut 6 pieces of foil large enough to wrap each ear of corn.
Divide the butter into 6 equal pieces and place 1 piece a 1/3 of the way up from the bottom on each piece of foil. Set 1 ear of corn on top of each butter pat and sprinkle with some of the Essence. Roll up the foil over the corn, starting at the bottom. Keep rolling until only 4 inches of foil are left at the top, then fold the left and right sides in toward the center. Finish rolling the foil over the corn. Place the corn on a baking sheet. Bake until tender, about 10 to 15 minutes.

Remove the baking sheet from the oven and let cool for 5 minutes before taking the corn out of the hot foil. Season with salt and pepper, to taste, and serve immediately.

Yield: 6 servings

CREAMY GRAVY:
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 to 1/2 teaspoon pepper
2-1/2 cups milk
1/2 cup heavy whipping cream

Directions:
In a large resealable plastic bag, combine the first seven ingredients. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add to flour mixture, a few pieces at a time, and shake to coat.
In a large skillet, heat 1/4 in. of oil; fry chicken until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels and keep warm.
Drain skillet, reserving 3 tablespoons drippings. For gravy, in a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 6 servings.

Directions
Wash chicken pieces thoroughly and pat dry.
Place chicken in a long, shallow glass baking dish.
Pour the buttermilk over the chicken, cover and refrigerate for a least 4 hours, turning once or twice. In a clean plastic or brown paper bag, combine the flour, salt, pepper, paprika, and if desired the garlic and onion powders.
Drain the chicken and place two or three pieces of chicken in the bag and shake well to coat evenly.
Repeat until all chicken has been coated with seasoned flour mixture. In a large, heavy skillet, heat about one-half of oil over medium-high heat until hot, but not smoking.
Add chicken (in batches if necessary) and brown on all sides, about three minutes per side. Place browned chicken on a warm platter until all pieces are cooked.
When all the chicken pieces are browned, crowd them into the skillet, turn heat to medium-low, cover and cook, turning occasionally, until tender, about 35-40 minutes.
Remove cover, turn heat to medium-high and cook six to eight minutes more or until skin is crispy.
Serve at once. Serves 4.

3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

DIRECTIONS
Pound the chicken flat.
In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

DIRECTIONS
Pound the chicken flat.
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs.
Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.