Today's lunch plate is Fried Chicken or Smoked Chicken served with two sides and a roll for $6.99 Come on in and dine with us or call ahead for a plate to go at (601) 932-7772.
We found this great Creole Fried Chicken recipe made by Emeril Lagasse and if you don't like this you don't like fried chicken!
Creole Fried Chicken
Total Time: 35 min.
Prep Time: 15 min.
Cook Time: 20 min.
Ingredients
1 whole chicken (about 5 pounds) cut into 8 pieces
Essence (recipe found below)
2 cups Creole Mustard
2 cups all-purpose flour
2 eggs, beaten
2 tablespoons milk
Oil, for frying
Directions
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. Server the chicken warm.
Emreil'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
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