Emeril Lagasse's Homemade Fried Chicken Recipe

Today, Chef Emeril Lagasse is teaching you how to make delicious fried chicken from home! Make your own with the recipe below! Subscribe to Emeril Lagasse:    / @officialemeril   The Emeril Group: https://theemerilgroup.com Instagram:   / emeril   TikTok:   / chefemerillagasse   Facebook:   / emeril   EMERIL’S FRIED CHICKEN For the marinade: 2 cups well-shaken buttermilk 4 cloves garlic, smashed ¼ cup Crystal hot sauce, or other Louisiana red hot sauce 1 ½ teaspoons Emeril’s Original Essence 1 1/ 2 teaspoons kosher salt plus more for seasoning chicken after frying 1 teaspoon freshly ground black pepper 1 teaspoon celery salt One 3½ lb chicken, cut into 8 or 10 pieces (backbone removed) For the breading: 1 1/2 cups flour 1/2 cup cornstarch 2 teaspoons kosher salt 1 ½ teaspoons freshly ground black pepper 1 teaspoon celery salt 3 to 4 cups vegetable oil, as needed, for frying In a large plastic food storage bag, combine the buttermilk, garlic, hot sauce, Essence, kosher salt, black pepper, and celery salt. Massage bag to blend ingredients, then add the chicken pieces to the bag, seal, and refrigerate. Allow the chicken to marinate at least 4 hours or preferably up to overnight, turning the bag occasionally to ensure it is evenly brined. Place a wire cooling rack over a baking sheet and set aside. In a medium-size bowl, combine the flour with the cornstarch, kosher salt, black pepper, and celery salt. Stir to blend. . Remove the chicken pieces from the marinade, allowing excess to drip off, and then dredge the chicken in the flour-cornstarch mixture. Set each breaded piece aside on the cooling rack until ready to fry. Add enough oil to come about halfway up the sides of a deep Dutch oven. Heat the oil over high heat to 325 to 350 degrees F. Use a deep fry/candy thermometer for accuracy and try to keep the temperature as steady as possible. Fry the chicken in batches, until golden brown and cooked through, about 6 to 8 minutes per side, or until chicken registers 165 degrees on an instant read thermometer. As you are cooking, be mindful of the temperature of your oil and regulate the heat as necessary. You do not want the temperature of the oil to drop below 325 degrees F or to go above 350 degrees F. Remove the chicken and drain on a paper towel-lined platter. Serve the chicken hot, serves 4.