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Southern Fried Chicken

  • Yield: About 12 servings


  • 1 quart buttermilk
  • Three-fourths teaspoon cayenne
  • Three-fourths teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • One-half teaspoon garlic powder
  • 2 (3-pound) fryers, cut into 8 pieces each
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon cayenne
  • 1 teaspoon paprika
  • Vegetable oil for deep frying


  • In a large bowl, combine the ingredients for the soaking mixture. Add the chicken pieces, turning to coat well and evenly. Cover the bowl and refrigerate for at least four hours, turning the chicken once or twice. When ready to cook, drain the chicken in a colander and discard the soaking mixture. In a shallow pan, combine the ingredients for the flour mixture. Dredge the chicken pieces in the mixture, shaking off any excess. Heat the oil to 360ºF.