1/4 cup salt
1/4 cup Emeril's Original Essence, plus 2 tablespoons, recipe follows
2 tablespoons granulated sugar
1 quart buttermilk
1 whole chicken, cut into 8 pieces
2 cups flour
Peanut oil, for frying

Cooking Recipe:

Combine the salt, 1/4 cup of the Essence and sugar in a large plastic container or non-reactive stockpot. Add the buttermilk and stir to completely dissolve the salt and sugar. Immerse the chicken (maintain high hygene when handling chicken, clean utensils and countertops after handling raw chicken) , cover, and refrigerate for at least 4 hours and up to 24 hours.

Combine the flour and remaining 2 tablespoons Essence in a medium brown paper bag; shake to combine.

Heat 4 inches of oil to 375 degrees F in a large cast iron skillet or Dutch oven.

Remove the chicken from the buttermilk and shake to remove excess. Add the chicken in batches to the flour and shake to completely coat. Remove and shake to remove excess flour. Place on a wire rack set over a baking sheet to rest until ready to fry.

Fry the chicken (never mix raw chicken with cooked parts, or contaminate by sharing utensils, chicken is susceptible to salmonella) in batches, skin-side down, until golden brown and cooked through, about 8 minutes. Turn and fry until golden brown on the second side, about 8 minutes longer. Remove and drain on paper towels.

(Note: An even oil temperature is key to the success of this recipe; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. And the temprature should register at least 325 degrees F during the cooking process.)

Serve hot or at room temperature.

Essence (Emeril's 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

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup