Emerils Pecan Crusted Chicken Food

EMERILS PECAN CRUSTED CHICKEN

Steps:

• Directions Combine the buttermilk, 1 tablespoon of the Essence, and 1 teaspoon of the salt in a large (1-gallon) plastic storage bag. Add the chicken pieces, seal, and gently squeeze to coat the chicken evenly. Refrigerate for at least 1 hour, or up to 4 hours. Preheat the oven to 400°F. Grease a heavy baking sheet with the olive oil and set aside. Pulse the pecans in a food processor or blender until finely chopped into a meal. Combine the ground pecans, the flour, the remaining 2 tablespoons Essence and 1 teaspoon salt, and the pepper in another large plastic bag. Remove the chicken from the buttermilk mixture. Add the chicken one piece at a time to the pecan-flour mixture, and shake to coat evenly. Put the chicken skin side down on the prepared baking sheet. Bake the chicken for 30 minutes, then turn it. Return to the oven and bake until the juices run clear when pierced with a fork, about 30 minutes. Serve hot, or let cool to room temperature.

PECAN CRUSTED CHICKEN OVER FIELD GREENS WITH CARAMEL CITRUS VINAIGRETTE

Steps:

• For the chicken:
• Preheat heat oven to 400 degrees F.
• Place chicken and lowfat buttermilk into a plastic bag and allow to sit for 15 minutes up to overnight.
• While chicken is marinating combine pecans with spices and mix well. Place mixture into a shallow dish. Remove chicken and allow excess buttermilk to drain. Coat both sides of the chicken pieces with the pecan/spice mixture.
• Heat a medium, 10-inch oven-proof saute pan on the stove. Using 1/2 teaspoon oil per piece, sear chicken for 1 minute on each side and then place entire pan into oven (if you do not have an oven proof saute pan simply transfer chicken to a baking sheet and proceed) for 10 to 15 minutes. When done and slightly cooled, slice. Note: chicken can be done a day ahead of time. Leftover chicken makes a great chicken salad.
• For the greens:
• Cut, wash and spin greens. Toss greens with tomatoes and carrot, set aside.
• For the vinaigrette:
• Combine the caramel sauce with water and citrus juices and whisk. While whisking, drizzle in olive oil, lime zest, if using, and season with salt and pepper, to taste.
• To Assemble:
• Place greens in a bowl and lightly toss with 1/2 of the dressing. Mound on 4 plates and top with chicken and remaining dressing. ENJOY!

OVEN BAKED PECAN-CRUSTED CHICKEN FINGERS

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a large baking sheet.
• In the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish.
• In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes.
• Remove the chicken from the oven and transfer to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the side.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.)

PECAN CRUSTED CHICKEN

Steps:

• Prepare chicken breasts into cutlets, cutting into thirds and gently pounding to an even thickness of 1/2 inch (easier and cleaner if done between two layers of plastic wrap).
• Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside.
• Combine bread crumbs, parsley, salt, pepper, zest, pecans, and seasonings in another wide shallow dish.
• Crust chicken breasts by dipping both sides of prepared chicken into egg white mixture. Then applying crumbs to both sides, patting them on as much as possible. Transfer to a cookie rack to air-dry on both sides for 20-30 minutes. (This will set crust so it will stay on chicken and crisp up nicely).
• Sauté chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp on bottom. Turn carefully with a spatula and transfer the skillet to the oven to finish cooking. This should take about 8 more minutes. Don't overcook, you don't want it to dry out.

PECAN-CRUSTED CHICKEN

Steps:

• In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture. , In a large skillet, cook chicken in a oil for 15-20 minutes or until a thermometer reads 170°. In a small bowl, whisk the sauce ingredients. Serve with chicken.

EMERIL'S FRIED CHICKEN CREOLE STYLE WITH GRAVY

Steps:

• First make the Creole seasoning.
• Mix all the Creole seasoning ingredients together and store the mixture in an airtight container.
• You will get about â..." cup and you won't need it all for this fried chicken recipe.
• Cut the chicken into 8 pieces. Use the salt and cayenne pepper to season the chicken pieces.
• Whisk 2 tablespoons of the milk with the eggs and add a pinch of Creole seasoning. Add another pinch of the seasoning to 3 cups of the flour.
• Dredge the chicken in the flour, then in the egg, ensuring the chicken pieces are completely covered. Let any excess drip off. Dip the chicken pieces again in the flour.
• Boil the potatoes in salted water until they are tender, then mash in the butter and some cream or milk too if you prefer a creamier texture. Keep the mashed potatoes warm.
• Heat the oil in a skillet. Place half the chicken pieces skin side down in the hot oil and fry for 6 minutes.
• Flip the chicken pieces over and cook for 6 more minutes or until the chicken is cooked right through and golden brown.
• Drain the chicken on a paper lined plate and sprinkle more Creole seasoning over it.
• Fry the other half of the chicken pieces. Pour all the oil except ½ cup out of the skillet.
• Whisk in the rest of the flour and let the mixture cook for a few minutes, scraping the stuck-on bits of chicken off the skillet.
• Whisk in the rest of the milk and bring the liquid to a boil.
• Turn it down to a simmer and season with salt and black pepper.
• Cook this gravy for 6 minutes.
• You can add some water if it goes too thick.
• Serve the mashed potatoes and fried chicken with the gravy over the top.

EMERIL'S CHICKEN ETOUFFEE

Steps:

• Season chicken pieces with salt and cayenne pepper to taste.
• Heat oil in a large Dutch oven over medium-high heat and sear chicken pieces on both sides until golden brown.
• Remove to a platter and reserve.
• Add butter to pan and when melted, add flour and stir to combine well.
• Continue to cook roux, stirring constantly, about 12 to 15 minutes or until chocolate brown.
• Immediately add onion, celery, bell pepper and bay leaves and cook 2 to 3 minutes or until soft.
• Add garlic and cook 2 minutes.
• Add beer and stir well to loosen any brown bits from pan bottom.
• Add stock, brown sugar, hot sauce, and Worcestershire sauce, stirring to combine.
• Bring to a boil, return chicken pieces to the pot and simmer 1 hour and 15 minutes until chicken is very tinder.
• Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from bones.
• Return chicken meat to etouffee and continue cooking 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart.
• Add chopped parsley, stirring to combine.
• Taste and adjust seasoning, if necessary.
• Serve immediately over hot cooked rice.