For the Fried 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
Essence, recipe follows
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

Cooking Recipe:

For the Fried Chickens: Season the both chickens with salt and pepper. Place each chicken in a large resealable 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 (keeps food cold and fresh) and marinate overnight.

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 (fresh poultry will taste better) for a second time in the seasoned flour, coating completely. Shake off any excess.

Assemble the frying rig according to manufacture?s directions. 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 chickaen . Carve the chickens into individual pieces.

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 (makes a great side dish) . Garnish with parsley.

Essence (Emeril's 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 leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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

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.

Yield: 8 servings