Fried Chicken As Made By Marcus Samuelsson



Check ‘Red Rooster Cookbook’ here:

Here is what you’ll need!

FRIED CHICKEN by Marcus Samuelsson
Serves 8

INGREDIENTS
2 cups water
1 cup coarse kosher salt
6 cups cold ice water
4 chicken thighs
4 chicken drumsticks
2 cups buttermilk
¾ cup coconut milk
2 cloves garlic, minced
1 tablespoon chicken shake*, plus additional for serving
2 cups all-purpose flour
¼ cup semolina flour
2 tablespoons cornstarch
1 tablespoon white pepper
Peanut oil for frying

*CHICKEN SHAKE
¼ cup berbere
¼ cup 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 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. Makes about 1 cup that will keep for 6 months. Store in a jar out of the light.
In a 9×13-inch baking dish, whisk together buttermilk, coconut milk, garlic, and 1 tablespoon of chicken shake. 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 ?-full with peanut oil over medium-high heat. Heat to 360?F.
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, about 10 minutes per batch. Adjust heat to keep the oil between 350-375?F. 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!

Check us out on Facebook! – facebook.com/buzzfeedtasty

MUSIC
Real Love
Licensed via Warner Chappell Production Music Inc.

Made by BFMP www.buzzfeed.com/videoteam.

source

Leave a Reply

24 Comments on "Fried Chicken As Made By Marcus Samuelsson"

Notify of
avatar
Sort by:   newest | oldest | most voted
Omar Alor
Guest

BERBERE!?

ScarHydreigon87
Guest

You know it's good when you can really hear the crunch?

Aubrey Moreau
Guest

He is so cool with baseball hat trying to look southern. lol. Dude is awesome great auto bio on audio.?

jerusalem taffere
Guest

aw hes so cute?

Sarah Norén
Guest

He is Swedish? Damn?

Mr. Game
Guest

Dat crunch doe?

Zoe C C means champion!
Guest
Zoe C C means champion!

Ohhhh fried chicken ? I love it I'm gonna try hat at home ??

thatonebeone
Guest

meanwhile in the parallel universe…………… black chickens are eating fried humans .?

Omar Alor
Guest

Berbere!?

Ku Aizad
Guest

Ooooo….. THE TORTURE….?

Lisa Love
Guest

I love this guy, so down to earth. https://vimeo.com/5789066?

killyourself mate
Guest

Btw this is the dude is behind the inspiration for Gus Fring's appearance?

Gerardo Garza García (??)
Guest
Gerardo Garza García (??)

wtf?!? I've always passed by Red Rooster and now I notice Samuelson is in charge there?!? sad…? I missed out?

microARGInism
Guest

"Oh yes" indeed.?

MsArrington
Guest

What does soaking the chicken in salt water do??

ulrek54321
Guest

and where the hell do you find bereber seasoning??

ulrek54321
Guest

Does it really have to sit overnight? i want it now!!!!?

MusikKritik
Guest

american "culture"?

Daniel shiferaw
Guest

I'm from Ethiopia to?

Ava Rose
Guest

I AM SOO CONFUSED! WHY so much chicken bake if you only use 1 tbl spoon for the buttermilk!?

JohnnyHayabusa
Guest

I have all the ingredients for this dish but had one important question. Even though I have a large cast iron skillet, can I still cook this in my deep fryer? My fryer allows for peanut oil to be used but my wife claims its better to turn in the skillet rather than to submerge in the oil.?

Emma “HoneySparky” W
Guest
Emma “HoneySparky” W

Made this. It was incredible!?

SpongeSquid 0444
Guest

The best part is I have heard of frying the chicken twice.?

sh- -an
Guest

He reminds me of Los pollos hermanos guy. From Breaking bad?

wpDiscuz