Fried Yardbird and Chicken Shake from The Red Rooster Cookbook

The New Orleans chef Leah Chase said it to Julia Child, and there’s nothing more true. “I don’t care where you’re from or who you are. There’s nothing like a good piece of fried chicken.”
I went for dark meat only for our fried chicken. It’s juicier, and it’s got the crunch that I love hearing when I walk through the dining room.
Start the day before.
For the Chicken Shake, whisk ¼ cup berbere, ¼ cup hot smoked paprika, 2 tablespoons ground cumin, 2 tablespoons freshly ground white pepper, 2 tablespoons celery salt, 1½ teaspoons granulated garlic, and 1½ teaspoons coarse kosher salt together. Store in a jar, out of the light. It makes about 1 cup and will keep for 6 months.

Photo by Bobby Fisher

The New Orleans chef Leah Chase said it to Julia Child, and there’s nothing more true. “I don’t care where you’re from or who you are. There’s nothing like a good piece of fried chicken.”

I went for dark meat only for our fried chicken. It’s juicier, and it’s got the crunch that I love hearing when I walk through the dining room.

Start the day before.

For the Chicken Shake, whisk ¼ cup berbere, ¼ cup hot smoked paprika, 2 tablespoons ground cumin, 2 tablespoons freshly ground white pepper, 2 tablespoons celery salt, 1½ teaspoons granulated garlic, and 1½ teaspoons coarse kosher salt together. Store in a jar, out of the light. It makes about 1 cup and will keep for 6 months.

INGREDIENTS

• 8 cups water

• 1 cup coarse kosher salt

• 4 chicken thighs

• 4 chicken drumsticks

• 2 cups buttermilk

• ¾ cup coconut milk

• 2 garlic cloves, minced

• 1 tablespoon Chicken Shake, plus additional for serving Peanut oil for frying

• 2 cups all-purpose flour

• ¼ cup semolina flour

• 2 tablespoons cornstarch

• 1 tablespoon freshly ground white pepper

DIRECTIONS

1. Put 2 cups of the water and the salt in a saucepan over high heat and bring to a simmer, stirring to dissolve the salt. Pour into a large container, add the remaining 6 cups of water, and cool to room temperature. Add the chicken, cover, and refrigerate for 1½ hours. Drain.

2. Whisk the buttermilk, coconut milk, garlic, and chicken shake together in a 9-x-13-inch baking dish. Submerge the chicken in the marinade, cover, and refrigerate overnight.

3. Fill a large saucepan one-third full with peanut oil. Set over medium-high heat and heat to 360°F.

4. Coat the chicken while the oil heats. Put the flour, semolina, cornstarch, and white pepper into a bowl and whisk to combine. Let any excess marinade drip off the chicken, then roll in the flour coating, packing it on. Place on a rack set over a baking sheet. If the coating looks damp, roll it in the flour again.

5. Working in batches, fry the chicken until it is a rich brown and has an internal temperature of 165°F, about 10 minutes per batch. Keep an eye on the heat and adjust it to keep the oil between 350° and 375°F. Drain on a rack set over a baking sheet.

6. Season the Yardbird with a sprinkle of chicken shake.