Try This at Home: How to Make Fried Chicken

Marcus Samuelsson shows Food Network Magazine how to make fried chicken.

Photo By: Christopher Testani

Photo By: Christopher Testani

Photo By: Christopher Testani

Photo By: Christopher Testani

Photo By: Christopher Testani

Photo By: Christopher Testani

Photo By: Christopher Testani

Photo By: Christopher Testani

Photo By: Christopher Testani

Photo By: Christopher Testani

Photo By: Christopher Testani

Photo By: Christopher Testani

Photo By: Christopher Testani

Photo By: Christopher Testani

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Marcus uses berbere, an Ethiopian spice blend, in his fried chicken. Find it at gourmet shops or kalustyans.com.

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"At my restaurant [Red Rooster Harlem], we fry our chicken twice so it's extra crispy."

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Combine the berbere, paprika, celery salt, white pepper, cumin, garlic powder and 1 1/2 teaspoons salt in a bowl.

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Stir 1 cup salt and 8 cups cold water in a large bowl until the salt dissolves. Add the chicken to the brine, cover and refrigerate 1 hour, 30 minutes. Remove the chicken from the brine and pat dry.

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Whisk the buttermilk, coconut milk, minced garlic cloves and 1 tablespoon of the prepared spice blend in a large bowl. (Reserve the remaining spice blend for sprinkling.)

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Submerge the chicken in the marinade; cover and refrigerate overnight.

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Remove the chicken from the refrigerator and let it almost come to room temperature, about 1 hour. Fill a large cast-iron skillet about halfway with peanut oil; add the rosemary and whole garlic cloves. Heat over medium-high heat until a deep-fry thermometer registers 360 degrees F, or until a pinch of flour added to the oil sizzles and rises to the surface.

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While the oil heats, mix the all-purpose flour, semolina flour, cornstarch and white pepper on a baking sheet.

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Remove the chicken from the marinade with tongs, letting the excess drip off.

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Roll the chicken in the flour mixture to coat thoroughly, then sprinkle more of the flour mixture on top.

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Shake off any excess flour from the chicken, then, using tongs, carefully lower each piece into the hot oil.

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Fry, turning occasionally, until just cooked through, about 7 minutes. (Reduce the heat to medium if the crust starts to brown too quickly.) Transfer to a rack and let rest, 10 minutes. Discard the garlic cloves and rosemary.

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Reheat the oil until a deep-fry thermometer registers 375 degrees F to 380 degrees F. Fry the chicken again, this time in 2 batches to avoid crowding the pan, until the breading is crisp and deep golden brown, about 1 minute.

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Transfer the chicken to the rack to cool slightly, and sprinkle with the reserved spice blend. Keep the fried chicken warm in a 250 degree F oven for up to 1 hour before serving, or let cool and pack for a picnic.

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