From my cookbook, Seven Spoons.
This recipe delivers a cracking, splintering crust, a mix of spices that tickle the edge of the mouth, and succulent meat that’s flavorful through and through. It finishes big, with nods to the traditions of Buffalo wings, Nashville hot chicken, and Korean-style fried chicken, by way of a finger-licking, lip-smacking chile butter that coats and catches on the crust, providing an extra hit of heat and sweetness. I’m mad for it, most ideally alongside a crisp green salad..
While it takes some time, the method for fried chicken isn’t burdensome. It is particular, though. There’s a dry rub first, then careful dredging and cooking. Mixing flour and cornstarch contributes to the crunch, while using diluted buttermilk slows the browning of the crust, to allow the meat the time it needs to cook, and baking powder helps keep the coating light. There is a glee in the making, and unmitigated joy in the eating. Batter up.
For the full recipe, on Penguin Random House Canada, please click here.