Hot Fried Chicken

YIELD: 4 servings

HOT FRIED CHICKEN

(Adapted from Notes from a Young Black Chef by Kwame Onwuachi)

YIELD: 4 servings

 

FRIED CHICKEN INGREDIENTS:

  • 4 Boneless, skinless chicken thighs
  • 2 cups Buttermilk
  • Vegetable (or neutral) oil for frying
  • 2 cups Niter Kibbeh oil (see below)
  • 4 Tbsp. Berbere*
  • 4 Tbsp. Paprika
  • 2 cups Cornstarch
  • Kosher salt

*A quick substitute for Berbere is 3 Tbsp. Paprika, 1 tsp. cayenne, 1 tsp. coriander,
½ tsp. ground coriander, ¼ tsp. ground allspice, ¼ tsp. ground cloves.

 

CHILI HONEY INGREDIENTS:

  • 1 cup Honey
  • 1 Tbsp. Red chili flakes
  • ½ tsp. Kosher salt

 

NITER KIBBEH (SPICED CLARIFIED BUTTER) INGREDIENTS:

  • Melt 2 cups unsalted butter (or substitute with a neutral oil like safflower oil)
  • 1-2 sticks cinnamon
  • 2 cloves
  • 1 tsp. cardamom seeds
  • 1 tsp. Fenugreek seeds
  • 1 Small onion, chopped
  • 3-4 Cloves garlic, minced
  • 1 Tbsp. Fresh ginger, grated

Note: Don’t be shy about toasting and grinding your own spice variations.

 

NITER KIBBEH (SPICED CLARIFIED BUTTER) INSTRUCTIONS:

  1. Melt butter in a saucepan.
  2. Toast the spices in a dry skillet for 1-2 minutes (until they become aromatic). Remove immediately from heat and grind in a spice grinder.
  3. Add ground spices to the melted butter, along with onion, minced garlic and grated ginger.
  4. Heat gently over medium-low heat, skimming off any foam that rises to the top.
  5. Simmer gently for about 30 minutes, until the solids sink to the bottom and begin to turn a golden brown.
  6. Strain over a heat-proof container and discard the solids.
  7. Niter Kibbeh may be refrigerated for several weeks in an airtight container.

 

FRIED CHICKEN INSTRUCTIONS:

  1. Marinate chicken in buttermilk overnight.
  2. For the chili honey: combine the honey, red chili flakes and salt in a small saucepan. Warm on low heat for 15 minutes. Purée and reserve.
  3. In a large pot, heat the vegetable oil to 350 degrees Fahrenheit. Combine the Niter Kibbeh oil, berbere and paprika. Set aside.
  4. Remove chicken thighs from the buttermilk, shaking off excess liquid.
  5. Dredge chicken thighs in cornstarch and fry until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  6. Immediately salt the chicken and dip thighs in the Niter Kibbeh oil.
  7. Drizzle with chili honey and serve.

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