4# Chicken Pieces (we use skinless thighs)
2 Cups Buttermilk
2 Tablespoons Hot Sauce (we use Frank's Red-hot)
2 Teaspoons Kosher Salt
1 Teaspoon Dried Tarragon
1 Teaspoon Dried Thyme
1 Teaspoon Garlic Powder
1.5 Cups Unbleached All-purpose Flour
1.5 Tablespoons Emeril's Essence Creole Seasoning*
4 Cups Cornflakes, crushed down to 1 Cup
1 Cup Parmesan Cheese, grated
Crisco or whatever you want to fry in...

Place the chicken pieces into a one gallon zip top bag. Add in the buttermilk, hot sauce, tarragon, thyme and garlic powder. Turn to coat all sides of the chicken, place in a container, in case the bag leaks, and put into the fridge overnight.

Preheat the oven to 450°F, line a 1/2 sheet cookie tray with tinfoil and spray a coat of nonstick spray on a wire rack placed on the tray.

Heat up a 12" cast iron skillet over medium high heat. Place enough Crisco, or other oil of your choice, into the skillet to come 1/2 way up the sides of the chicken pieces. Be sure to have a spatter guard on hand to keep the mess to a minimum.

Combine the flour with the Creole Seasoning. I keep it in a clean jar, pouring out just what I need and keep the rest for next time. Place some in a shallow pie pan or baking dish.

Combine the crushed cornflakes with the grated parmesan in a pie pan, or baking dish.

Drain the chicken in a colander, discarding the buttermilk.

When the oil is hot, dredge a piece of chicken lightly in the flour, then press into the cornflakes, covering it and pressing it into the mix to coat well.
Place into the hot oil. Repeat until the pan is full, but not crowded. I do 4 thigh pieces at time.

Let them fry for 3 or 4 minutes, or until they seem crisp, then flip over carefully. Cook for another 3 or 4 minutes until crips, then remove and place on the wire rack.

Repeat until all the chicken is on the rack. Place the cookie sheet of chicken
into the oven and cook for 20 to 30 minutes, or until done. (Internal temp of
170°F)


*Emeril's Essence Creole Seasoning

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 leaf oregano
1 tablespoon dried thyme