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Crunchy Fried Chicken


  • 4 eggs, beaten
  • One-fourth cup milk
  • One-fourth cup water
  • 1 teaspoon salt
  • One-half teaspoon cayenne
  • One-half teaspoonoon black pepper
  • One-fourth teaspoon garlic powder
  • 1 fryer, about 2 and one-half pounds, cut into serving pieces
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon cayenne
  • 1 and one-half teaspoons salt
  • One-half teaspoon black pepper
  • Lard or solid vegetable shortening for deep frying


  • Mix together the eggs, milk, water, salt, cayenne, black pepper and garlic powder in a large bowl. Add the chicken and toss to coat evenly. Soak the chicken in the mixture for about one hour in the refrigerator. Mix together the flour, baking powder, cayenne, salt and black pepper in another bowl. Remove the chicken, a couple of pieces at a time, from the egg mixture and shake off any excess. Roll in the seasoned flour and deep fry until golden brown and the chicken pops to the surface. Repeat the process until all of the chicken is cooked. Drain on paper towels.