1 whole chicken (about 5 pounds) cut into 8 pieces
Essence, recipe follows
2 cups Creole Mustard
2 cups all-purpose flour
2 eggs, beaten
2 tablespoons milk
Oil, for frying

Cooking Recipe:

Season the chicken with Essence. Smear the mustard over each piece of chicken (fresh poultry will taste better) thoroughly. Season the flour with Essence. Whisk the eggs and milk together. Season the mixture with salt and pepper. Fill a large skillet (cast iron skillets are really good) up half way with the oil. Preheat the oil. Dredge the chicken (maintain high hygene when handling chicken, clean utensils and countertops after handling raw chicken) pieces in the season flour. Dip each piece in the egg wash, letting the excess drip off. Dredge the chicken (can you imagine, if you had to pluck the feathers?) again in the seasoned flour, coating the chicken completely. When the oil is hot, pan-fry the chicken (always handle fowl with care to avoid salmonella contamination) until golden brown, about 6 minutes on each side. Remove the chicken from the oil and drain on paper towels. Season the chicken with Essence. Serve the chicken (can you imagine, if you had to pluck the feathers?) warm.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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 oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup