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      RECIPE TITLE "Hot-Sauced Fried Chicken"
    recipe excerpted from Every Day's a Party: Louisiana Recipes For Celebrating With Family And Friends ,
    copyright © 1999 by Emeril Lagasse. All Rights reserved.

    ... more great recipes by Emeril Lagasse on our GREAT CHEFS page!

    yieldsMakes 6 to 8 servings time---difficultymoderate

    A picnic in Louisiana wouldn't be a picnic without crispy fried chicken. This rendition will knock your socks off. The chicken is soaked in a hot sauce and buttermilk mixture overnight before it's fried. Don't be uneasy about the amount of hot sauce. I promise a lot of the heat is cooked off during frying and the flavor is great.

      RECIPE INGREDIENTS

    1 fryer (about 4 1/2 pounds), cut into 10 pieces
    1/2 cup hot sauce
    1/2 cup buttermilk
    3/4 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    4 cups vegetable oil
    2 cups bleached all-purpose flour
    1 tablespoon Creole Seasoning

      RECIPE METHOD

    Put the chicken in a large mixing bowl, add the hot sauce, buttermilk, salt, and pepper, and stir to coat evenly. Cover and refrigerate for 8 hours, turning the chicken pieces several times.

    Remove the chicken from the refrigerator. In a deep cast-iron skillet, heat the vegetable oil to 360 F.

    Combine the flour and 2 teaspoons of the Creole seasoning in a large mixing bowl. Dredge several pieces of chicken at a time in the flour, coating evenly and shaking off any excess. Fry the chicken, 4 to 5 pieces at a time, in the hot oil until golden brown, about 6 minutes on each side. Drain on paper towels and sprinkle with the remaining 1 teaspoon Creole seasoning. Serve hot or at room temperature.

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