Creole Garlic and Shrimp Appetizer
INGREDIENTS:
1 Whole chicken; (about 5
-pounds) cut into 8 pieces
Essence
2 c Creole Mustard
2 c All-purpose flour
2 Eggs; beaten
2 tb Milk
Oil for frying
1 Whole chicken; (about 5
-pounds) cut into 8 pieces
Essence
2 c Creole Mustard
2 c All-purpose flour
2 Eggs; beaten
2 tb Milk
Oil for frying
EMERIL LIVE SHOW #EMIB10 MARDI GRAS PARADE FOOD
Season the chicken with Essence. Smear the mustard over each piece of chicken thoroughly. Season the flour with Essence. Whisk the eggs and milk together. Season the mixture with salt and pepper. Fill a large skillet up half way with the oil. Preheat the oil. Dredge the chicken pieces in the season flour. Dip each piece in the egg wash, letting the excess drip off. Dredge the chicken again in the seasoned flour, coating the chicken completely. When the oil is hot, pan-fry the chicken until golden brown, about 6 minutes on each side. Remove the chicken from the oil and drain on paper towels. Season the chicken with Essence. Serve the chicken warm.
Yield: 4 servings
Season the chicken with Essence. Smear the mustard over each piece of chicken thoroughly. Season the flour with Essence. Whisk the eggs and milk together. Season the mixture with salt and pepper. Fill a large skillet up half way with the oil. Preheat the oil. Dredge the chicken pieces in the season flour. Dip each piece in the egg wash, letting the excess drip off. Dredge the chicken again in the seasoned flour, coating the chicken completely. When the oil is hot, pan-fry the chicken until golden brown, about 6 minutes on each side. Remove the chicken from the oil and drain on paper towels. Season the chicken with Essence. Serve the chicken warm.
Yield: 4 servings