Chicken in a Box - buttermilk

Method

• Combine the buttermilk, 1/4 cup of the Essence, the salt, sugar, and garlic in a large non-reactive bowl.
• Stir to blend.
• Immerse the chicken in the mixture and refrigerate for at least 4 hours and for up to 24 hours.
• Combine the flour, remaining 1/4 cup Essence, and the cayenne in a large doubled brown paper bag or heavy 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.
• In a medium Dutch oven or heavy pot, heat enough oil to come 4 inches up the sides to 300 degrees F over medium-high heat.
• Add the chicken in batches, skin side down, and fry undisturbed until golden brown, about 10 minutes.
• Turn and fry until golden brown on the second side, 8 to 10 minutes.
• Remove the chicken and drain on paper towels.
• (Note: An even oil temperature is the key to successfully frying chicken; a clip-on candy or deep-fry thermometer should be kept in the pot at all times.
• The temperature should remain between 280 degrees F and 300 degrees F during cooking.)
• Allow the chicken to rest at least 5 minutes before serving.
• To serve, arrange the chicken on a platter, or place in a large waxed "take-out" box to transport.
• 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 and Morrow, 1993.