Classic of the soul food American, fried chicken can be eaten in many ways (with waffles and maple syrup, in a burger bun, with fries, corn on the cob, etc.) and comes in various more or less spicy versions. This Monday, it is the chef Mory Sacko (one star with Mosuke, his restaurant in the 14th arrondissement whose opening we had watched) who delivers his recipe. Prepare a little in advance, the meat to marinate for six hours before being cooked.
For four people, you will need: 4 yellow chicken fillets from the Landes; 50 g of Cajun spices (20 + 30); 50 g of sunflower oil; 3 g of fine salt; 100 g of panko bread crumbs; 2 fresh eggs; 50 g of rice flour; 110 g of fresh cream (30 + 80); 5 g of sea salt
Clean and cut each chicken fillet in half lengthwise. Prepare the marinade in a high-sided dish by mixing 30 g of crème fraîche, 20 g of Cajun spices, sunflower oil and a little salt. Add the chicken to the dish, massaging the meat well to soak the marinade, then leave to marinate for six hours in the fridge. For the sauce, mix in a salad bowl 80 g of crème fraîche, 30 g of Cajun spices and the fleur de sel then set aside in the fridge.
For the breadcrumbs, separate the white and the yolk of the eggs then collect the white. Lightly beat the white with a fork to make it more liquid. Dip the chicken fillets in the rice flour, then the egg white and then the panko breadcrumbs.
Cook in a frying bath at 170 degrees for about 4 minutes. At the end of the frying, remember to drain well on absorbent paper then season directly with a little fine salt and Cajun spices.
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