Is there anything more satisfying than biting into a salty, flavorful, crisp piece of fried chicken? I know I have a particular weakness for the stuff (it’s my post-workout week splurge).
Perfecting fried chicken is not easy, and it’s taken me years to create a recipe that I’m fully happy with. Of course, leaving it well alone is not an option, so I created my own twist with saffron.
Saffron is used in a lot of Middle Eastern and South Asian marinades, oftentimes with yogurt, and it complements the flavor of chicken amazingly. Fried chicken was my perfect reason to break into the saffron stash.
So the reality is that there are a few (worthwhile!) steps here. I marinate the chicken in saffron buttermilk that serves to brine the chicken, make it even juicier, and deeply infuse it with all of the marinade ingredients — a pinch of saffron, garlic, a touch of mustard. Then, I double-dip the chicken to create a super-crisp crust, and let it air-dry while the meat loses its chill. Finally, frying at the perfect temperature ensures fried chicken nirvana — crisp, flavorful, aromatic, tender, and juicy. Enjoy!
Click here to see 7 Must-Have Spices.