Recipe by Mulligan
Being from the South, I love fried chicken. But sometimes I don't want all of the breading that comes along with it. This is a recipe that adds flavor and crispiness without all of the heaviness. From the July 2007 Food & Wine magazine.
- 4 small shallots, quartered
- 2 teaspoons pure chile powder
- 1 teaspoon anchovy paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel
- 2 garlic cloves
- 1 teaspoon ground turmeric
- 1 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 1 teaspoon sugar
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon ground cinnamon
- 3 cups vegetable oil, for frying
- 4 lbs chicken, cut into 12 pieces (each breast cut into thirds)
Directions See How It's Made
- Make the spice paste. In a mini food processor, combine all of the ingredients and process to a dry paste.
- Prepare the chicken. In a large deep skillet, heat the vegetable oil to 365°F Rub the spice paste all over the chicken pieces, massaging it inches When the oil is ready, carefully add the chicken and fry over moderately high heat until partially cooked, about 8 minutes for breast pieces and 15 minutes for thighs, drumsticks and wings. Using a slotted spoon, transfer the chicken to a rack to cool for 10 minutes.
- Reheat the vegetable oil to 365°F Add the chicken and fry until browned and cooked through, about 3 minutes for breast pieces and 5 to 6 minutes for the wings and dark meat. Drain the chicken on paper towels and serve.
- NOTE: the chicken can be rubbed with the spice paste and refrigerated for 2 hours before frying.