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Ingredients

• FOR THE CHICKENS:
• 2 whole fryer chickens (about 4 1/2 pounds)
• Salt
• Freshly ground black pepper
• 2 cups hot sauce
• 2 cups buttermilk
• 3 cups all-purpose flour
• Peanut oil, for frying
• FOR THE SALAD:
• 3 pound new potatoes, quartered, cooked until tender and cooled
• 1 cup mayonnaise
• 1/4 cup Creole or whole grain mustard
• 3 tablespoons fresh lemon juice
• Hot Sauce
• Salt
• Freshly ground black pepper
• 3/4 cup finely chopped red onions
• 1 tablespoon chopped garlic
• 6 large hard-boiled eggs, sliced
• 1/2 pound cooked crispy bacon, chopped
• 1/4 cup chopped green onions, green part only
• EMERIL'S ESSENCE CREOLE SEASONING:
• 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
• SOUTHERN COOKED GREENS:
• 1/2 pound raw bacon, chopped
• 3 cups julienne onions
• Salt
• Freshly ground black pepper
• Pinch cayenne
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 1 (12-ounce) bottle Dixie Beer
• 1/4 cup rice wine vinegar
• 1 tablespoon molasses
• 6 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed

Description

Whole Hot Sauced Fried Chickens With Flo?s Potato Salad And Southern Cooked Greens

Emerils