This meal has it all- tasty baked chicken, down-home Southern creamed corn, and a unique potato salad- with the added flair of Emeril Lagasse
Ingredients:
1 cup buttermilk
3 tablespoons Emeril's Original Essence
2 teaspoons salt
One 3 1/2-pound chicken, cut into 8 pieces (or 8 chicken parts of your choosing)
2 tablespoons olive oil
3/4 cup pecan pieces
3/4 cup bleached all-purpose flour
1/2 teaspoon freshly ground black pepper
More on Emeril Recipes for Pecan-Crusted Baked Chicken, Creamed Corn and Green Onion Potato Salad
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Punch up potato salad with a savory dressing instead of the same old mayo. Add poached shrimp and you've got an elegant appetizer.
Green goddess dressing:
4 anchovy fillets, chopped
2 green onions, green parts only, finely chopped
1½ tablespoons chopped parsley
2 tablespoons chopped tarragon
2 tablespoons tarragon vinegar
2 tablespoons minced chives
1½ cups mayonnaise
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