Recipe Courtesy of Emeril Lagasse

1 pound bacon, diced
2 cups julienne onions
1 1/2 pounds new potatoes, quartered
Vegetable oil for frying
4 (6-ounce) chicken breast, cut into strips
Essence
1 1/2 cup flour, sifted
1 tablespoon sugar
4 tablespoons Turbo Dog Beer
2 egg yolks, beaten
6 tablespoons milk
6 tablespoons water
Salt and pepper
2 egg whites, beaten to stiff peaks
Remoulade sauce

Preheat the oil. Bring a pot of salted water to a boil. Place the potatoes in the boiling water and blanch for 6 minutes. Drain the potatoes and set aside. In a cast iron skillet, render the bacon over medium-high heat, until crispy, about 8 minutes. Add the onions and potatoes. Season the mixture with salt and pepper. Pan-fry the potatoes for 8 to 10 minutes, stirring occasionally, until the potatoes are tender and lightly caramelized. Set the potatoes aside and keep warm. Season the chicken with Essence. In a mixing bowl, combine the flour and sugar together. Whisk in the beer, egg yolks, milk and water. Whisk until smooth. Season the batter with salt and pepper. Cover the batter and let rest for 30 minutes. Uncover the batter and fold in the beaten egg whites. Dip the chicken strips in the batter, letting the excess drip off. Carefully lay the chicken in the oil and fry for 4 to 6 minutes or until the chicken is golden brown. Remove the chicken from the oil and drain on paper-lined plate. Season the chicken with Essence. Serve the chicken with the Remoulade sauce and the home fries.

Yield: 4 servings

Remoulade Sauce:

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons prepared horseradish
3 tablespoons Creole or whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Combine all the ingredients in a food processor with a metal blade and process for 30. . Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

Yield: 2 cups