La Boîte Fried Chicken

The signature LBFC has arrived, and you can make it a meal by adding Bernise Potatoes, Bread and Butter Pickles, and a jar of Harissa Honey on the side to slather onto every bite. Everything can be prepared ahead so once you are done frying it’s time to eat.

Author

Helen Park

Servings

4

Category

Main Course

Cuisine

American

Ingredients

• 1 whole chicken, cut into 10 pieces (approximately 3-4 pounds)
• 2-3 quarts vegetable oil for frying
• 1 batch Bernise Potatoes
• 1 batch Bread and Butter pickles
• 1 batch Harissa Honey
• 2 Tbsp OMG blend (23g)
• 1 tsp black pepper, ground (3g)
• ½ tsp cayenne pepper
• 1 Tbsp amba (13g)
• 1 Tbsp dried thyme (3g)
• 1 Tbsp fine sea salt (17g)
• 1 Tbsp paprika (10g)
• 1 Tbsp LBFC blend (11g)
• 1 Tbsp fine sea salt (17g)
• 1 Tbsp black pepper, ground (9g)
• 1 7oz container Fage yogurt (200g)
• 3 cups all-purpose flour (450g)
• ½ cup corn starch (60g)
• 2 Tbsp LBFC blend (22g)

Directions

1. In a large bowl combine the chicken pieces and marinade to coat each piece thoroughly and refrigerate overnight (or up to 3 days).
2. In a large heavy bottom pot or deep cast-iron skillet with an oil thermometer, heat your oil on medium-high heat. The oil should be 1 ½”-2” deep but still be half the depth of the pan or lower to avoid hot oil spilling over while frying.
3. As the oil heats up, give your chicken one last mix in the marinade and start to dip a few pieces of chicken into the flour. Press and turn each piece separately to make sure it is coated well.
4. When the oil reaches 350°F, knock off the excess flour on 4 pieces and lay them gently, skin side down, in the pan of oil. Make sure not to add too much chicken at once as you want to keep your oil at 325°F-350F.
5. Continue frying, turning each piece as needed, until the chicken is golden brown and cooked through (165°F internal temperature).
6. Remove the cooked chicken from the oil to drain and continue in batches until all pieces are ready.
7. While the chicken is still warm, sprinkle one tablespoon of LBFC blend onto all of the pieces for a final seasoning.
8. When the fried chicken is ready, serve it with Bernise Potatoes, Bread and Butter Pickles and Harissa Honey on the side.