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:
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Melt butter in a saucepan.
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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.
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Add ground spices to the melted butter, along with onion, minced garlic and grated ginger.
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Heat gently over medium-low heat, skimming off any foam that rises to the top.
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Simmer gently for about 30 minutes, until the solids sink to the bottom and begin to turn a golden brown.
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Strain over a heat-proof container and discard the solids.
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Niter Kibbeh may be refrigerated for several weeks in an airtight container.
FRIED CHICKEN INSTRUCTIONS:
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Marinate chicken in buttermilk overnight.
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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.
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In a large pot, heat the vegetable oil to 350 degrees Fahrenheit. Combine the Niter Kibbeh oil, berbere and paprika. Set aside.
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Remove chicken thighs from the buttermilk, shaking off excess liquid.
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Dredge chicken thighs in cornstarch and fry until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
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Immediately salt the chicken and dip thighs in the Niter Kibbeh oil.
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Drizzle with chili honey and serve.