Fried Chicken By Marcus Samuelsson
by Scott Loitsch
Ingredients
for 8 servings
- 2 cups (470 mL) water
- 1 cup (240 g) coarse kosher salt
- 6 cups (1.4 L) cold ice water
- 4 chicken thighs
- 4 chicken drumsticks
- 2 cups (470 mL) buttermilk
- ¾ cup (175 mL) coconut milk
- 2 cloves garlic, minced
- 2 cups (250 g) all-purpose flour
- ¼ cup (40 g) semolina flour
- 2 tablespoons cornstarch
- 1 tablespoon white pepper
- peanut oil, for frying
Chicken Shake
- ¼ cup (30 g) berbere
- ¼ cup (30 g) hot smoked paprika
- 2 tablespoons ground cumin
- 2 tablespoons white pepper
- 2 tablespoons celery salt
- 1 ½ teaspoons granulated garlic
- 1 ½ teaspoons coarse kosher salt
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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