Prep 20 mins
Cook 40 mins
Asian inspired flavors with wonderfully rich gravy! What a centerpiece to a fine meal fit for company.
- 6 chicken thighs
- 6 chicken drumsticks
- 16 ounces unsweetened coconut milk
- 1 cup buttermilk, well stirred
- 4 garlic cloves, smashed
- 1⁄4 cup fresh lime juice
- 6 cups peanut oil (for frying)
- 1 large sprigs rosemary
- 2 cups all-purpose flour
- 1⁄4 cup cornstarch
- kosher salt, to taste
- 3 tablespoons unsalted butter
- 3 tablespoons shallots, finely chopped
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1⁄2 cup freshly brewed black coffee
- 1 tablespoon Bourbon
- 1⁄4 teaspoon ground mace
- kosher salt & freshly ground black pepper, to taste
- In a large bowl, whisk the coconut milk, buttermilk, 2 cloves of the smashed garlic, the lime juice, 1 tsp each of salt and pepper until well blended. Add the chicken and turn to coat each piece. Cover with plastic wrap and refrigerate at least 4 hours and up to 24 hours, turning occasionally.
- Bring the chicken to room temperature before frying (about 30 minutes). Put the flour, cornstarch, and 1 tbsp salt into a shallow bowl and mix well. Shake the excess marinade from the chicken. Toss each piece in the flour mixture to coat, knocking off the excess. Arrange the coated chicken on a large wire rack set over a rimmed baking sheet.
- Position a rack in the center of the oven and heat to 200 degrees F. Line a rimmed baking sheet with paper towels and put in the oven.
- Heat 2 inches of oil in a large Dutch oven. Add the remaining 2 cloves of garlic and the rosemary to the oil and heat over medium-high until a candy thermometer clipped to the side of the saucepan without touching the bottom registers 350 degrees F. Using tongs, remove and discard the garlic and rosemary once they begin to turn golden.
- Fry the chicken thighs, turning occasionally and adjusting the heat as necessary to maintain the oil temperature, until golden brown and an instant-read thermometer registers 170 degrees F when inserted into the thickest part of each piece (about 20 minutes). Using tongs, transfer the chicken to the paper-towel-lined tray to drain and keep warm. Fry the drumsticks in the same manner (about 15 minutes). Season to taste with salt and pepper.
- Melt the butter in a 2-quart saucepan over low heat. Add the shallots and cook, stirring often, until softened (about 2 minutes). Sprinkle the flour over the shallots and cook, stirring constantly, until the mixture is golden brown (5 to 6 minutes). Increase the heat to medium. Slowly whisk in 1 cup of the milk and cook, whisking constantly, until the mixture begins to thicken (about 3 minutes). Whisk in the remaining milk, 1/2 cup at a time, until well blended. Stir in the coffee, bourbon, mace, and 3/4 tsp salt and 1/2 tsp pepper and simmer for 5 more minutes, stirring constantly. Adjust the seasoning if necessary.
- Serve the chicken and gravy with mashed potatoes, mashed turnips or over meatballs.