Fried chicken recipe by Marcus Samuelsson, Red Rooster

Marcus Samuelsson

Marcus Samuelsson

24th October 2018
Marcus Samuelsson

Fried chicken recipe by Marcus Samuelsson, Red Rooster

Fried chicken recipe by Marcus Samuelsson, Red Rooster.

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.


  • 2 litres water
  • 260g/9¼oz coarse sea salt
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 500ml/17fl oz buttermilk
  • 180ml/6fl oz coconut milk
  • 2 garlic cloves, finely chopped
  • 1 tbsp Chicken Shake
  • (opposite), plus additional
  • for serving
  • Groundnut oil for frying
  • 280g/10oz plain flour
  • 45g/1½oz semolina
  • 2 tbsp cornflour
  • 1 tbsp freshly ground white
  • pepper


Serves 4
* Start the day before
1 Put 500ml/17fl oz of
the water and the salt
in a saucepan over a
high heat and bring to
a simmer, stirring to
dissolve the salt. Pour into
a large container, add the
remaining water and cool
to room temperature. Add
the chicken, cover and
refrigerate for 11/2 hours.
2 Whisk the buttermilk,
coconut milk, garlic and
chicken shake together in
a 23cm x 32cm/9in x 13in
baking dish. Submerge
the chicken in the
marinade, cover and
refrigerate overnight.
3 Fill a large saucepan
one-third full with
groundnut oil. Set over
a medium-high heat and
heat to 180°C/350°F.
4 Coat the chicken while
the oil heats. Put the
flour, semolina, cornflour,
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 rimmed 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 75°C/165°F, about 10
minutes per batch. Keep
an eye on the heat and
adjust it to keep the oil
between 180°C/350°F and
190°C/375°F. Drain on a
rack set over a rimmed
baking sheet.
6 Season the Yardbird
with a sprinkle of chicken
► Whisk 4 tablespoons berbere, 4 tablespoons hot
smoked paprika, 2 tablespoons ground cumin, 2 tablespoons
freshly ground white pepper, 2 tablespoons celery salt,
11/2 teaspoons garlic granules, and 11/2 teaspoons coarse
sea salt together. Store in a jar, out of the light. It will keep
for 6 months.

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