Grainy mustard and Emeril Lagasse's own unique seasoning blend make ordinary chicken taste truly extraordinary.
- Oil for frying
- 5 lb chicken, cut into 10 pieces
- 3 tbsp Emeril’s Essence seasoning blend
- 1 1/3 c Creole mustard
- 2 c all-purpose flour
- 2 eggs
- 2 tbsp milk
Set rack in rimmed baking sheet; place in oven. Heat oven to 200°F. In large deep skillet, heat 2" of oil over medium-high heat to 325°F. Pat chicken dry; season with 1 Tbsp. Essence. In large bowl, gently toss chicken with mustard. In separate bowl, mix flour with 1 Tbsp. of remaining Essence. In another separate bowl, whisk together eggs and milk.
Working with 1 piece at a time, in batches, coat chicken in flour mixture, then dip into egg mixture, letting excess drip off. Coat completely in flour. Fry 15–25 min., turning once, until golden brown and no longer pink near bones. Immediately sprinkle each batch with some of remaining Essence; transfer to rack in oven as you work to keep warm.