Fried Chicken By Marcus Samuelsson
Scott Loitsch & Marcus Samuelsson
Tasty Team
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Ingredients
for 8 servings
-
2 cups water (470 mL) -
1 cup coarse kosher salt (240 g) -
6 cups cold ice water (1 ½ L) - 4 chicken thighs
- 4 chicken drumsticks
-
2 cups buttermilk (470 mL) -
¾ cup coconut milk (175 mL) - 2 cloves garlic, minced
-
2 cups all-purpose flour (250 g) -
¼ cup semolina flour (40 g) -
2 tablespoons cornstarch -
1 tablespoon white pepper -
3 cups peanut oil, for frying
Chicken Shake
-
¼ cup berbere (30 g) -
¼ cup hot smoked paprika (30 g) -
2 tablespoons ground cumin -
2 tablespoons white pepper -
2 tablespoons celery salt -
1 ½ teaspoons granulated garlic -
1 ½ teaspoons coarse kosher salt
Nutrition Info
Powered by- Calories 1106
- Fat 92g
- Carbs 40g
- Fiber 3g
- Sugar 3g
- Protein 29g
Estimated values based on one serving size.
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Preparation
- In a medium saucepan over high heat, add 2 cups (470 ml) of water and the salt. Bring to a simmer, stirring to dissolve all the salt. Remove from heat and pour into a larger pot/container.
- Add the ice water into the pot to cool. Add the chicken, cover, and refrigerate for 1 ½ hours.
- Prepare the chicken shake. In a small bowl, whisk together all the chicken shake ingredients.
- NOTE: Makes about 1 cup (110g) that will keep for 6 months. Store in a jar out of the light.
- In a 9x13-inch (23x33 cm) baking dish, add buttermilk, coconut milk, and garlic.
- Add 1 tablespoon of chicken shake and whisk together.
- Remove the chicken from the saltwater, dab on paper towels to remove excess liquid, then add into the buttermilk marinade. Roll to coat each piece. Cover and refrigerate overnight.
- Fill a large cast iron pan ⅔-full with peanut oil over medium-high heat. Heat to 360˚F (182˚C).
- While the oil is heating, coat the marinated chicken. In a large bowl, whisk together the all-purpose flour, semolina flour, cornstarch, and white pepper.
- Remove the chicken from the marinade, allowing any excess to drip off, then roll in the flour mixture, packing it on so the chicken is completely coated.
- Set coated chicken on a wire rack over a baking sheet. If the coating looks damp, roll it in the flour mixture again.
- Working in batches, fry the chicken until it is brown and golden on both sides and reaches an internal temperature of 165˚F (73˚C), about 10 minutes per batch. NOTE: Adjust heat to keep the oil between 350-375˚F (180-190˚C).
- Drain on a rack set over a baking sheet. Rest 8-10 minutes.
- Fry the chicken a second time, only for about 3 minutes, to really crisp up the skin. Drain on a rack.
- Sprinkle with additional chicken shake.
- Enjoy!
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Submit your recipeTips
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sthomp
I make this at least once a month, it is so good, best fried chicken I’ve ever had! I have a hard time keeping my oil at temp in a cast iron, so I usually fry it in my regular frier 2-3 pieces at a time.
2018-08-14T18:20:16Z Helpful (47) -
Raasi Rush
I always use more chicken shake to everything! More in the buttermilk mix and I sprinkle it on right before I fry it and it’s delicious!
2018-09-19T19:28:42Z Helpful (45) -
Simone Golding
I have a terrible track record with frying things so I was very nervous to try this. It came out so well! Clear and easy instructions. I think next time I might add some chicken shake to the flour mixture.
2020-04-10T13:29:28Z Helpful (37) -
mrkhan483
Actually i liked it. I accidentally pressed dislike. But i did find it very salty
2018-07-27T04:50:20Z Helpful (33) -
farfoo
Sooo good and crispy but just add less salt and less cumin
2019-04-07T14:23:27Z Helpful (29) -
shortydobop
No tip needed!!! The chicken is FULL of flavor and crunch!! The best fried chicken I’ve had hands down!!!
2019-04-14T20:52:00Z Helpful (24) -
servantofallah
My first time making fried chicken and thank God I came across this recipe. I knew it would be fire🔥when I saw Chef Marcus. The whole family loved it and I couldn’t get enough of the chicken shake. I can’t wait to make it again 🤤
2020-01-12T00:48:12Z Helpful (20) -
Yaser Hamwi
I think less cumin will taste better in shake
2018-10-06T22:03:33Z Helpful (15) -
Sanaa 9091
I didn't make it exactly like fried chicken but I used this recipie on smaller bits of chicken breasts instead and they were really good. I topped the chicken on some pasta and it was amazing!
2020-05-07T17:09:21Z Helpful (13) -
sayami
Google Berbere seasoning; it’s easy to make and you’re more likely to find the ingredients to make it because it’s not easy to find in stores; You can find it online though. I did not refrigerate overnight; I chilled 1 hour. It came out great! Thanks Marcus
2020-08-30T00:14:16Z Helpful (12) -
Nancy Lee
Full disclosure, I haven’t made fried chicken in almost 30 years, errors were made. That said, the flavor is fabulous, and once I transferred to a larger, higher-side enameled cast-iron pot, it got better. More spice & garlic in the buttermilk, the rest: great! And it’s not burnt, temperature troubles 😊
2019-11-06T02:44:11Z Helpful (12) -
Daisy Travers Aguilar
Great recipe, extra crunchy. I adapted some local spices :)
2019-06-01T23:11:03Z Helpful (11)
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