Meal-prep recipes: Marcus Samuelsson makes fried chicken 3 ways
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The great New Orleans Chef Leah Chase said to Julia Child, "I don't care where you're from or who you are. There's nothing like a good piece of fried chicken." I couldn't agree more! My signature fried chicken is moist, crispy, flavorful and satisfying.
Ingredients
Chicken Shake
Chicken
Preparation
For the chicken shake:
Whisk all ingredients together. Store in an airtight jar, in a cool dark place for up to 6 months.
For the chicken:
1. Put 2 cups of the water and the salt into the saucepan over high heat and bring to a simmer, stirring to dissolve the salt. Pour into a large container, add the remaining 6 cups water, and cool to room temperature. Add the chicken, cover and refrigerate for 1½ hours. Drain.
2. Whisk the buttermilk, coconut milk, garlic and chicken shake together in a 9- by 13-inch baking dish. Submerge the chicken in the marinade, cover and refrigerate overnight.
3. Fill a large saucepan one third full with peanut oil. Set over medium-high heat and heat to 360°F.
4. Put the flour, semolina, cornstarch and white pepper into a bowl and whisk to combine. Let any excess marinade drip off the chicken, then roll in the flour coating, packing it on. Place on a rack set over a rimmed baking sheet (if the coating looks damp, roll it in the flour again).
5. Working batches, fry the chicken until it is a rich brown and has an internal temperature of 165°F, about 10 minutes per batch. Keep an eye on the heat and adjust it to keep the oil between 350°F-375°F. Drain on a rack set over a rimmed baking sheet.
6. Season the finished chicken with a sprinkle of chicken shake and serve.