Comptoir Fried Chicken
A long way from Kentucky but even more delicious. Serve this with shoestring fries tossed with salt and za’atar, boiled corn on the cob with Pomegranate Hot Sauce (recipe on page 204 of Comptoir Express) and my take on baked beans (see below) for a complete feast.
|4 tbsp||thick yoghurt|
|2 tbsp||olive oil|
|zest and juice of ½ lemon|
|8-12||chicken drumsticks or thighs, or a mix of both|
|vegetable oil, for frying|
|salt and ground black pepper|
|For the dipping batter:|
|2 tbsp||pomegranate molasses|
|For the spice coating:|
|1 tsp||ground cinnamon|
|3 tsp||ground cumin|
|3 tsp||garlic powder|
|3 tsp||ground coriander|
|5 tsp||dried mint|
|1 tsp||chilli powder|
Put the yoghurt, oil, lemon zest and juice in a bowl and season well. Drop the chicken into the bowl, stir well and set aside. Ideally do this a few hours before you want to fry the chicken.
Make the dipping batter by beating the egg, molasses, water and flour until smooth. For the spice coating simply mix everything together.
Heat enough oil in a heavy-based saucepan to fill it by a third (no more as it will bubble up) allowing enough room to fry two or three pieces of chicken at a time. You want the oil temperature at 175°C, so that when you drop in a cube of bread it browns and is fried in 2 minutes.
Dip the chicken pieces in the batter then in the spice coating in batches, then place in the hot oil with tongs. Fry the chicken for about 5-10 minutes until it’s a deep golden brown and cooked through. Drain on kitchen paper and keep hot in the oven heated to 120°C/110°C fan/gas 1 while you fry the rest.
For my take on baked beans you need 700g soaked and cooked fava or kidney beans, drained then mixed with 150g tomato Ketchup, 50g brown sugar, 1 mashed garlic clove, 100g pomegranate molasses and 1 tsp salt. Bring to the boil and simmer for a minute before serving.
For my take on baked beans you need 700g soaked and cooked fava or kidney beans, drained then mixed with 150g tomato ketchup, 50g brown sugar, 1 mashed garlic clove, 100g pomegranate molasses and 1 tsp salt. Bring to the boil and simmer for a minute before serving.