Marcus Samuelsson’s fried chicken is hands-down one of the most irresistible I’ve tasted. The celebrity chef/TV personality-restaurateur uses boneless-skinless thighs, the part of the bird prized for its deep richness. He cooks the chicken twice, insuring that each piece is perfectly done.
First, he simmers the chicken in a flavor-packed coconut milk mixture for 10 to 12 minutes. Once cooled, each piece is blanketed with a cornstarch-panko breadcrumb combo and quickly deep fried. It ends up crunchy outside and moist inside with a just-right spiciness. He likes to serve it over a bed of cooked greens.
Samuelsson’s Fried Chicken
Yield: 6 servings
INGREDIENTS
- 3 tablespoons peanut oil, plus 4 cups for frying, divided use
- 12 boneless, skinless chicken thighs
- Salt and freshly ground black pepper
- 2 garlic cloves, chopped
- 2 fresh Scotch bonnet chilies, seeded, ribs removed, chopped, see cook’s notes
- 2 tablespoons red curry paste
- 1 cup coconut milk
- Juice of 2 limes
- 1/4 cup cornstarch
- 2 cups panko bread crumbs
- 4 large egg whites, quickly beaten with a fork
- 1 teaspoon salt
Cook’s notes: I prefer a little less spiciness and substitute either one jalapeno or one Serrano chili for the two Scotch bonnet chilies. Use caution when working with fresh chilies; wash hands and work surface thoroughly upon completion and do NOT touch face or eyes.
PROCEDURE
- 1. Heat 3 tablespoons oil in a large deep skillet on medium-high heat. Season chicken with salt and pepper. Working in batches to avoid overcrowding, add chicken and brown on both sides. Remove chicken. Add garlic, chilies and curry paste to pan; cook until golden and fragrant, about 3 minutes. Add coconut milk, lime juice, and 1 cup water; return chicken to pan. Bring to simmer and cook, uncovered, until chicken is cooked through, 10 to 12 minutes. Remove from heat and set aside to cool.
- 2. Combine cornstarch and panko in shallow dish. Place egg whites in separate dish. Dip chicken in eggs white, then roll it in panko mixture. Coat well.
- 3. Heat 4 cups oil to 350 degrees in a large deep pan. Cautiously add chicken pieces and fry until golden brown on both sides, 4 to 5 minutes total cooking time. Transfer to paper towels to drain excess oil. Season with salt.
Source: “New American Table” by Marcus Samuelsson (Wiley, $40)