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1
Cut the chicken wings at the joints, and set the wing tips aside for another purpose.
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2
In a large bowl, combine the buttermilk, hot sauce, 1/4 cup Essence and 3 teaspoons salt.
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3
Whisk to combine, add the chicken, and toss to coat thoroughly.
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4
Cover the bowl, transfer to the refrigerator, and marinate for at least 1 hour, and up to 4 hours before proceeding.
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5
Preheat a large cast iron Dutch oven with 1 quart of peanut oil to 360 degrees F. Place the flour in a large resealable plastic food storage bag and season with 1/4 cup of the Essence and remaining salt.
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6
Add 8 pieces of chicken at a time to the seasoned flour and shake to evenly coat.
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7
Remove from the bag and place on a wire rack set over a sheet pan.
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8
Continue to coat the wings and allow them to sit for 10 to 15 minutes before proceeding.
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9
Fry the chicken in batches, about 10 to 12 pieces at a time.
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10
When you add the chicken to the hot oil, the temperature will drop drastically.
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11
Raise the heat to high once the chicken is in the pot.
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12
The temperature should level off at around 300 degrees F. Fry the chicken until golden brown and the meat is cooked all the way through, about 7 to 8 minutes.
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13
Be sure to return the oil to 360 to 370 degrees F before frying another batch of chicken.
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14
Continue this process until all of the chicken is fried.
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15
Season the fried chicken with the remaining tablespoon of Essence.
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16
Serve hot.
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17
(The chicken can be kept in a preheated 200 degree F oven once fried to keep warm while you fry the remainder of the chicken.)
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18
Combine all ingredients thoroughly.
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19
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
