Pecan Crusted Southern Fried Chicken
Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Ingredients
- Vegetable Oil for frying
- ½ lbs pecan pieces
- 2 cups all purpose flour
- Essence Spice
- 1 lrg frying chicken or 2 breast cut into strips
- salt & pepper to taste
- 3 eggs beaten
- 4 tbsp milk
Instructions
- Heat the oil, over medium heat, in a large cast iron skillet.Vegetable Oil
- In a food processor, fitted with a metal blade, finely ground the pecans.½ lbs pecan pieces
- Combine the pecans with the flour.2 cups all purpose flour
- Season with Essence.Essence Spice
- Season the chicken with salt and pepper.salt & pepper to taste, 1 lrg frying chicken
- Whisk the eggs with 2 tablespoons of the milk.3 eggs, 4 tbsp 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 Essence.
- Continue frying the remaining chicken.
- Serve the chicken with Maw Maw's Slaw.
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