Chicken Durand: Poulet Saute Durand Recipe

Name: Chicken Durand: Poulet Saute Durand
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large fryer, 3 1/2 to 5 pounds; Essence, recipe follows; 4 cups flour; 2 eggs, beaten with 2 tablespoons milk; 1 cup olive oil; 1 large onion, sliced into thin rings; 1 cup hot sauce; 1/4 cup thick tomato sauce; 8 thin slices of baked ham; 2 teaspoons finely chopped fresh parsley leaves; 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

Servings: persons

1 large fryer, 3 1/2 to 5 pounds
Essence, recipe follows
4 cups flour
2 eggs, beaten with 2 tablespoons milk
1 cup olive oil
1 large onion, sliced into thin rings
1 cup hot sauce
1/4 cup thick tomato sauce
8 thin slices of baked ham
2 teaspoons finely chopped fresh parsley leaves
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

1
Using a sharp knife, cut the chicken into 8 pieces, discarding the back-bone and removing the breast bone.
2
Season the chicken with Essence.
3
Season 3 cups of the flour and egg wash with Essence.
4
Dredge the chicken first in the flour.
5
Dip each piece in the egg wash, letting the excess drip off.
6
Dredge the chicken for a second time in the seasoned flour, coating completely.
7
In a large skillet, over medium heat, add the oil.
8
Toss the onions in the hot sauce.
9
Season the remaining flour with Essence.
10
Dredge the onions in the remaining flour.
11
Fry the onions until golden brown.
12
Remove and drain on paper towels.
13
Season with Essence.
14
When the oil is hot, pan-fry the chicken until crispy and golden, about 6 minutes on each side.
15
Remove and drain on paper towels.
16
Season with Essence.
17
Spread 1 tablespoon of the tomato mixture over each piece of ham.
18
Roll the ham up tightly.
19
To serve, place the chicken around a platter.
20
Mound the onions in the center of the chicken.
21
Lay the rolled ham around the onions.
22
Garnish with parsley.
23
Combine all ingredients thoroughly and store in an airtight jar or container.
24
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
25
Published by William and Morrow, 1993.

1392

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 large fryer, 3 1/2 to 5 pounds, Essence, recipe follows, 4 cups flour, 2 eggs, beaten with 2 tablespoons milk, and more.

Yes, Chicken Durand: Poulet Saute Durand falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Durand: Poulet Saute Durand

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions