Whole Hot-Sauced Fried Chickens with Flo's Potato Salad and Southern Cooked Greens (Emeril Lagasse) Recipe

Posted by
Rate It!
Whole Hot-Sauced Fried Chickens with Flo's Potato Salad and Southern Cooked Greens (Emeril Lagasse)
Add your photo!



  1. For the Salad:
  2. For the Fried Chickens: Season the both chickens with salt and pepper. Place each chicken in a large zip-lock bag. Add 1 cup of the hot sauce and buttermilk to each bag. Seal each bag and shake several times to incorporate all of the ingredients. Place in the refrigerator and marinate overnight.
  3. Remove the chicken from each bag and pour the marinade in a large mixing bowl. In another large mixing bowl, add the flour and season with Creole seasoning. Mix well. Dredge each chicken in the seasoned flour, coating completely. Dip each chicken in the reserved marinade, letting the excess drip off. Dredge the chicken for a second time in the seasoned flour, coating completely. Shake off any excess.
  4. Assemble the frying rig according to manufacture's directions.
  5. To fry each chicken, fill the pot three quarters of the way full with the peanut oil and heat the oil to between 350 degrees and 360 degrees F. Place one chicken in the basket insert and carefully and slowly lower it into the hot oil. Turn the chicken every 5 minutes, using long-handled forks. A whole chicken will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 degrees to 180 degrees F on an instant read meat thermometer. Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having 2 strong people lift the basket out of the pot. Using the long-handled forks, transfer the chicken to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second chicken. Carve the chickens into individual pieces.
  6. For the Salad: In a large mixing bowl, combine the potatoes, mayonnaise, mustard, and lemon juice. Season with hot sauce, salt and pepper. Mix thoroughly. Add the onions and garlic. Mix thoroughly. Fold in the eggs, bacon, and green onions. Mix well. To serve, mound the potato salad in the center of each plate. Lay a couple pieces of chicken next to the salad. Serve with the greens. Garnish with parsley.
  7. Essence (Emeril's Creole Seasoning):
  8. Combine all ingredients thoroughly and store in an airtight jar or container.
  9. Yield: about 2/3 cup
  10. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  11. Southern Cooked Greens:
  12. In a large pot, render the bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper, and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes.
  13. Recipe adapted from Emeril's TV Dinners, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, 1998
  14. Yield: 8 servings
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1911.5 Kcal (8003 kJ)
Calories from fat 855.8 Kcal
% Daily Value*
Total Fat 95.09g 146%
Cholesterol 1163.99mg 388%
Sodium 11456.14mg 477%
Potassium 3019.72mg 64%
Total Carbs 144.02g 48%
Sugars 24.34g 97%
Dietary Fiber 25.57g 102%
Protein 118.73g 237%
Vitamin C 131.6mg 219%
Vitamin A 12.5mg 418%
Iron 35.7mg 198%
Calcium 565.6mg 57%
Amount Per 100 g
Calories 129.32 Kcal (541 kJ)
Calories from fat 57.9 Kcal
% Daily Value*
Total Fat 6.43g 146%
Cholesterol 78.75mg 388%
Sodium 775.02mg 477%
Potassium 204.29mg 64%
Total Carbs 9.74g 48%
Sugars 1.65g 97%
Dietary Fiber 1.73g 102%
Protein 8.03g 237%
Vitamin C 8.9mg 219%
Vitamin A 0.8mg 418%
Iron 2.4mg 198%
Calcium 38.3mg 57%

* 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.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 45.4
  • 49

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top