Shabazi Fried Chicken

Shabazi fried chicken makes you feel like it’s picnic time - sitting outside with dips, salads, breads, drinks, friends, family, and pets. It’s also good for indoor picnics.

Author

Helen Park

Servings

4

Category

Main Course

Ingredients

• 1 whole chicken, cut into 10 pieces (approximately 3-4 pounds)
• 1-3 quarts vegetable oil for frying
• 1 batch Harissa Honey
• 1 Tbsp Shabazi blend (4g)
• 1 Tbsp fine sea salt (17g)
• 1 Tbsp black pepper, ground (9g)
• ¼ cup water (60g)
• ¼ cup white vinegar (60g)
• 3 cups Chickpea Flour (450g)
• ½ cup corn starch (60g)
• 2 Tbsp Shabazi blend (8g)
• 1 Tbsp fine sea salt (17g)
• 1 Tbsp black pepper, ground (9g)
•  1 Tbsp Shabazi blend (4g)

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 the 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 Shabazi onto all of the pieces for a final seasoning.
8. Enjoy with Harissa Honey.