Fried Chicken

From The New American Table: Marcus Samuelsson's take on fried chicken is brilliant!  Cook the chicken 5-7 minutes in coconut milk and spices before coating it in egg white and panko then frying.  The result is a lighter version with all of the crunch but much less of the fat, and some surprising flavor notes.  Although the cookbook recommends using thighs as they have a longer cook time, I poached skinless breasts for a little under 5 minutes before frying and they came out perfect. 

Fennel root, shallot, and orange sections tossed with a bit of white wine vinegar and olive oil is a refreshing side and one of my go-to winter salads.  But with all of the current asparagus sales (Byerly's has tips on sale this week for 99 cents) spring is vying for our attention!  This asparagus is oven roasted and served with olive oil and a bit of orange juice borrowed from the salad. 

Fried Chicken (from New American Table)
6 servings

3 tablespoons peanut oil, plus 4 cups for frying
12 boneless, skinless chicken thighs
Freshly ground pepper
2 garlic cloves, chopped
2 Scotch bonnet chilies, chopped with seeds and ribs removed
2 tablespoons red curry paste
1 cup coconut milk
Juice from 2 limes
4 tablespoons cornstarch
4 egg whites
2 cups panko
1 teaspoon salt

Heat 3 tablespoons peanut oil in a large sauté pan over medium-high heat. Season the chicken with salt and pepper. Working in batches, add the chicken and brown on both sides. Remove from pan and set aside. Add the garlic, chilies and curry paste and sauté until golden and fragrant, about 3 minutes. Add the coconut milk, lime juice, 1 cup of water and return the chicken to pan. Bring to a simmer and cook uncovered until chicken is cooked through, about 10-12 minutes. Remove from heat and set aside to cool.

Combine cornstarch and panko together.

Dip chicken in egg whites then roll it in the panko-cornstarch mix. Coat well.

Carefully add the chicken pieces and fry until golden brown on both sides, about 4-5 minutes total cooking time. Heat the peanut oil in a large, deep pan to 350.

Place on paper towel to remove excess oil. Season with salt.


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