Servings: 4
Prep time: 1 hour
Total time: 1 day
Ingredients
1 cup|155 grams coarse kosher salt
1 whole (3 ½ pound|1588 gram) chicken
4 cups|946 ml buttermilk
1 ½ cups|355 ml coconut milk
2 tablespoons smoked paprika
3 garlic cloves, minced
4 cups|600 grams all-purpose flour
¼ cup|50 grams cornstarch
3 tablespoons freshly ground black pepper
peanut oil, for frying
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Directions
- Bring 8 cups|1893 ml of water and the salt to a simmer in a large saucepan over high, stirring to dissolve the salt. Pour into a large container, add an additional 8 cups of water, and cool to room temperature. Add the chicken, cover, and refrigerate for 1 ½ hours. Drain.
- Whisk the buttermilk, coconut milk, paprika, and garlic in a large pot or bowl. Submerge the chicken in the marinade, cover, and refrigerate overnight.
- Heat 6-inches of peanut oil in a VERY large saucepan until a deep-fry thermometer reaches 360°F.
- Coat the chicken while the oil heats. Put the flour, cornstarch, and 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.
- Fry until the chicken is a rich brown and has an internal temperature of 165ºF, about 30 minutes. Keep an eye on the heat and adjust to keep the oil between 350° and 375ºF. You may need to flip the bird (lol) halfway through. Drain on a rack set over a baking sheet and season with salt to serve.
From Marcus Samuelsson Wants to Turn Up Your Ramen Game
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