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Samuelsson's recipe calls for buttermilk as well as coconut milk. "The buttermilk gives it a beautiful sourness, while the coconut milk gives it a beautiful creaminess," says Samuelsson, who dusts the amber-crusted chicken with an Ethiopian spice blend before splashing the exteriors with fresh lemon. "The result is an absolutely delicious, flavorful and crispy chicken," he promises. And to coax out the maximum flavor, he adds, "you always want to season it with salt."
Fried Yard Bird Chicken 4 servings
1 cup salt 8 cups water 4 chicken thighs, skin-on 4 chicken drumsticks, skin-on 1 quart buttermilk 3/4 cup coconut milk 2 cloves garlic, minced 1 tablespoon chicken shake, plus more for seasoning (recipe follows) 1 cup all-purpose flour 1/4 cup semolina flour 2 tablespoons cornstarch 1 tablespoon ground white pepper 5 quarts frying oil
Chicken Shake
1/2 cup ground garlic 1/2 cup celery salt 1/2 cup ground cumin 1 cup berbere 1 cup smoked spicy paprika 1/8 cup kosher salt 1/2 cup ground white pepper
Directions
1. Combine salt and water and mix until dissolved. Place chicken in brine and let sit for 1 1/2 hours. 2. Combine buttermilk, coconut milk, garlic and chicken shake. Add chicken and refrigerate overnight. 3. Combine all-purpose flour, semolina flour, cornstarch and while pepper to make the breading. 4. Remove chicken from brine, allowing excess brine to drip off. 5. Roll chicken in breading, shaking off excess. 6. Fill an 8-court pot with the oil and heat to 300 degrees. Once the oil reaches temp, drop the thighs and drumsticks into oil and fry for about fifteen minutes; the inner temperature should read at least 165 degrees. 7. Remove chicken from oil and place on a paper towel-lined plate. Season liberally with chicken shake.
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