Recipe: Whole Hot-Sauced Fried Chickens with Flo's Potato Salad and Southern Cooked Greens

WHOLE HOT-SAUCED FRIED CHICKENS WITH
FLO'S POTATO SALAD AND SOUTHERN COOKED GREENS

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WHOLE HOT-SAUCED FRIED CHICKENS

2 whole fryer chickens
Salt and pepper
2 cups hot sauce
2 cups buttermilk
3 cups all-purpose flour
Creole Seasoning (recipe follows)
Peanut oil
TO SERVE:
Flo's Potato Salad (recipe follows)
Southern Cooked Greens (recipe follows)
Fresh chopped parsley (for garnish)

Season both chickens (about 41/2 pounds) with salt and freshly ground pepper. Place each chicken in large zipper-seal bag. Add 1 cup hot sauce and 1 cup buttermilk to each bag. Seal each bag and shake several times to incorporate all of ingredients. Refrigerate and marinate overnight.

Remove chickens from bags; pour marinade in large mixing bowl.

In another large mixing bowl, season flour with Creole Seasoning. Mix well.

Dredge each chicken in seasoned flour, coating completely. Dip each chicken in reserved marinade, letting excess drip off. Dredge chicken for second time in seasoned flour, coating completely. Shake off any excess.

Assemble deep-frying rig according to manufacture's directions. To fry each chicken, fill pot 3/4 full with peanut oil and heat oil to 350-360 degrees F.

Place 1 chicken in basket insert; carefully and slowly lower it into hot oil. Turn chicken every 5 minutes, using long-handled forks. Whole chicken will take 3-5 minutes per pound to cook. It is done when internal temperature reaches 170-180 degrees F on instant-read meat thermometer.

Carefully lift basket out of hot oil (try inserting broomstick through handles and having 2 strong people lift basket out of pot). Using long-handled forks, transfer chicken to large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat procedure for second chicken. Carve chickens into individual pieces.

TO SERVE:
Mound Flo's Potato Salad (recipe below) in center of each plate. Lay 2-3 pieces of chicken next to salad. Serve with greens (recipe below). Garnish with chopped parsley.

EMERIL'S ESSENCE CREOLE SEASONING
(also known as Bayou Blast)

2 1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried oregano
1 Tbsp. dried thyme

Combine all ingredients thoroughly. Makes 2/3 cup

Makes 6-8 servings
Adapted from source: Every Day's a Party by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett

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FLO'S POTATO SALAD

3 lbs. cooked new potatoes
1 cup mayonnaise
1/4 cup Creole or whole-grain mustard
3 Tbsp. fresh lemon juice
Hot sauce
Salt and pepper
3/4 cup chopped red onions
1 Tbsp. minced garlic
6 large hard-boiled eggs, sliced
1/2 lb. cooked crispy bacon, chopped
1/4 cup chopped green onions

In large mixing bowl, combine potatoes (quartered, cooked until tender and cooled), mayonnaise, mustard, and lemon juice. Season with hot sauce, salt and freshly ground pepper. Mix thoroughly. Add chopped red onions and minced garlic. Mix thoroughly. Fold in sliced eggs, chopped bacon and green onions. Mix well.

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SOUTHERN COOKED GREENS

1/2 lb. raw bacon, chopped
3 cups onions, julienned
Salt and pepper
Pinch cayenne
2 Tbsp. minced shallots
1 Tbsp. minced fresh garlic
12 oz. beer
1/4 cup rice wine vinegar
1 Tbsp. molasses
6 lbs. fresh greens, cleaned and stemmed (such as mustard greens, collard greens, turnip greens, kale or spinach)

In large pot, render chopped bacon until crispy, about 5 minutes.

Add julienned onions; cook for about 6-7 minutes or until onions are wilted.

Season mixture with salt, freshly ground pepper and cayenne. Add minced shallots and minced garlic; cook 2 minutes.

Stir in beer, vinegar and molasses. Stir in 1/3 of the greens, pressing them down as they start to wilt. Continue adding greens in batches. Cook greens, uncovered, about 1 hour and 15 minutes.

Makes 8 servings
Adapted from source: Emeril's TV Dinners by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett