1 whole fryer, cut into 8 pieces
Essence, recipe follows
2 cups plus 2 tablespoons buttermilk
Vegetable oil for frying
2 1/2 cups flour
2 eggs, beaten
Salt and pepper

Cooking Recipe:

Season the chicken pieces with Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour.
Heat the oil in a large cast iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk (beat lightly with a whisking utensil or a fork over the top of the mix or batter) the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chiken in the egg wash, letting the excess drip off. Dredge the chickken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper.

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