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Fried Lollipop Drummettes with Blue Cheese Dipping Sauce (Emeril Lagasse) Recipe

Fried Lollipop Drummettes with Blue Cheese Dipping Sauce (Emeril Lagasse) Recipe

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Fried Lollipop Drummettes with Blue Cheese Dipping Sauce (Emeril Lagasse)

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Ingredients:

Serving

18 chicken drummettes (3 lb)
2 cups buttermilk
1 tbsp cayenne pepper
1 tbsp hot sauce
1 tbsp salt
2 tsp sugar
1/2 head garlic cloves, peeled and crushed
1/2 cup sour cream
1/4 cup heavy cream
2 oz cream cheese, at room temperature
2 tbsp finely chopped scallions
1 tbsp minced parsley leaves
1 tsp minced garlic
1/2 tsp salt
1/4 tsp freshly ground black pepper
pinch cayenne pepper
few drops hot sauce , or to taste
4 oz blue cheese, crumbled
1 1/2 cups cornstarch
1/2 cup all-purpose flour
2 tbsp essence , recipe follows
1 1/2 tsp cayenne pepper
oil, for frying
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

Directions:

For frying the chicken:
Holding the small end of the drummette, cut, scrape and push meat down along the bone towards the thick end. Pull skin and meat over the end of the bone to resemble baby drumsticks. Repeat with remaining drummettes so that they all resemble lollipops. Place prepared lollipops in a medium non-reactive mixing bowl and add the buttermilk, cayenne, hot sauce, salt, sugar, and garlic cloves and stir to combine. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
While the chicken is marinating, make the sauce. Combine all ingredients except the blue cheese in the bowl of a food processor and process until smooth. Add the blue cheese and pulse to combine - sauce may be served either slightly chunky or smooth, as you prefer. Transfer to a small non-reactive bowl and adjust seasoning, to taste, if necessary. Cover with plastic wrap and refrigerate until ready to fry the chicken.
Combine the cornstarch, flour, 2 tablespoons of Essence, and the cayenne in a large plastic resealable food storage bag and shake to blend. Drop the chicken lollipops a few at a time into the bag and shake to coat. Remove the chicken and shake off any excess cornstarch. Repeat the coating process until all of the lollipops are coated.
Heat 4 inches of oil to 300 degrees F over medium-high heat in a Dutch oven or other large, heavy pot. Fry the chicken in batches until golden brown, about 15 minutes. Remove the chicken and drain on paper towels. Allow the chicken to rest at least 5 minutes before serving. Serve with the blue cheese dipping sauce.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch,

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	266.2 Kcal (1115 kJ)
Calories from fat	138.8 Kcal
		% Daily Value*
Total Fat	15.42g	24%
Cholesterol	69.21mg	23%
Sodium	1429.36mg	60%
Potassium	143.58mg	3%
Total Carbs	17.59g	6%
Sugars	2.06g	8%
Dietary Fiber	1.18g	5%
Protein	15.58g	31%
Vitamin C	1.9mg	3%
Iron	1.4mg	8%
Calcium	93.6mg	9%

Amount Per 100 g
Calories	183.16 Kcal (767 kJ)
Calories from fat	95.51 Kcal
		% Daily Value*
Total Fat	10.61g	24%
Cholesterol	47.62mg	23%
Sodium	983.51mg	60%
Potassium	98.79mg	3%
Total Carbs	12.11g	6%
Sugars	1.42g	8%
Dietary Fiber	0.81g	5%
Protein	10.72g	31%
Vitamin C	1.3mg	3%
Iron	0.9mg	8%
Calcium	64.4mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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