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.
Category
Main Course
Servings/Yield
4
Author
Helen Park
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.
Ingredients
1 whole chicken, cut into 10 pieces (approximately 3-4 pounds)
1-3 quarts vegetable oil for frying
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1 batch Harissa Honey
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1 Tbsp Shabazi blend (4g)
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1 Tbsp fine sea salt (17g)
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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)
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2 Tbsp Shabazi blend (8g)
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1 Tbsp fine sea salt (17g)
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1 Tbsp black pepper, ground (9g)
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1 Tbsp Shabazi blend (4g)
Marinade, mix all ingredients well to combine
Seasoned flour, whisk all ingredients well to combine
For final seasoning
Directions
In a large bowl combine the chicken pieces and marinade to coat each piece thoroughly and refrigerate overnight (or up to 3 days).
Preparing to Fry
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.
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
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.
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Continue frying, turning each piece as needed, until the chicken is golden brown and cooked through (165°F internal temperature).
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Remove the cooked chicken from the oil to drain and continue in batches until all pieces are ready.
While the chicken is still warm, sprinkle one tablespoon of Shabazi onto all of the pieces for a final seasoning.
Enjoy with Harissa Honey.
Recipe Note
Recipe Notes
The chicken can be marinated up to 3 days in advance.
Instead of a whole cut-up chicken, you could substitute with just thighs or your preferred parts, staying in the same weight range.
The quantity of oil for frying will depend on how big your pot is. You may need 1-3 quarts. This recipe was made in a 4” deep 12“ round cast iron skillet.
To drain your fried chicken after frying you will need a baking tray lined with a baking rack or plenty of paper towels.
An oil thermometer (or candy thermometer) can be clamped in place on the pan and registers 100°F-400°F. If you don’t have the specific type you can use any thermometer that can read in that range of Fahrenheit.
Variations and Ideas
La Boîte Fried Chicken is another great fried chicken to try.
The fried chicken goes well with the Harissa Honey or could be paired with Shabazi Tahini or Golden Tahini sauces.
In late summer this Tomato and Watermelon Salad would be a great side dish - or just fresh wedges of fresh watermelon.
Questions? Contact helen@laboiteny.com
