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Crispy on the outside and well-seasoned on the inside, with a thin, golden crust. The secret lies in the seasoning: it penetrates the meat hours before it goes into the oil, rather than remaining only on the surface.
Preparation
01
Wash the chicken pieces and shake off the water thoroughly.
02
Generously sprinkle one side of each piece with salt, black pepper, cayenne pepper and a little minced garlic. Arrange them in a large dish in a single layer, seasoned side down. Season the other side in the same way.
03
Loosely cover the dish with cling film and refrigerate for at least 2 hours. If possible, leave it for 4 to 5 hours.
04
When ready to fry, heat the fat in a deep fryer, filling it to a depth of 10 to 13 cm, until it reaches 190 °C. Coat the chicken pieces evenly in flour.
05
Fry 2 to 4 pieces at a time until golden, taking care not to overcrowd the fryer. Breasts take about 12 to 15 minutes; smaller pieces, such as backs and wings, take 9 to 10 minutes.
06
As each batch is ready, drain well and place on a serving dish lined with several sheets of paper towel. Keep in a preheated oven at 95 °C until ready to serve.
Tip
Do not shorten the refrigeration time: this is what allows the seasoning to penetrate the meat. If you need to wait before serving, the chicken can be kept hot and crispy in the oven, uncovered, for about 1 hour.
Pairings
What to drink with this dish
Champagne Bonnet – Ponson
Non Dosé Cuvée Perpétuelle N.V.
€44.70
Add to CartFeatured wine
Champagne Bonnet – Ponson, Non Dosé Cuvée Perpétuelle N.V.:
Fried chicken and Champagne make an absolutely remarkable gastronomic pairing: the wine’s high acidity and bubbles balance the richness and saltiness of the chicken. The combination proved balanced and refreshing, with the wine’s dryness and acidity accentuating the richness of the fried, crispy skin and the succulence of the meat around the bone.
