Audio By Carbonatix
We are back with famed Miami chef Michelle Bernstein, and she has
kindly shared her recipe for fried chicken that is featured at her
restaurants, Michelle Bernstein at the Omphoy in Palm Beach and Michy’s
in Miami. If you can never have too much of a good thing, then make
sure to check out Michy’s for its Wednesday-night all-you-care-to-eat
fried chicken feast.
If you missed our interview
with Bernstein, click
here to see day one and here for day two.
Michy’s Fried Chicken
Serves 4
Ingredients:1 small chicken, approx. 2-3 lbs, broken
down into 10 pieces, breast cut in half1/2 gallon buttermilk 2
Tbsp thyme leaves 1 Tbsp tarragon leaves 6 cloves
garlic 2 shallots 1 Tbsp fennel seed1 Tbsp
mustard seed 1/2 tsp ground black pepper
Directions:
- Add
all ingredients — except the chicken — in a blender and purée until
smooth. Place chicken in a Ziplock bag with marinade and
refrigerate overnight.
- Fill a medium-sized sauce pot with
enough of your favorite oil for frying; bring the oil to 350 degrees.
- There
are two ways to prep the chicken for frying:
- Standard
Prep: Remove the chicken from the marinade and roll pieces in
all-purpose flour and carefully place in oil
- OR
- Extra
Crispy: Remove chicken from the marinade but reserve the liquid. Roll the chicken in all-purpose flour, return to the marinade and roll
in the flour again. Place chicken in the oil, carefully.
- Cook
in frying oil 7-8 minutes or until golden brown and cooked all the way
through.
- Tip to check for doneness: Poke a paring knife into
the chicken close to the bone, then lightly place the flat side of the
knife to your chin. If it is hot to the touch, the chicken is cooked.
- To
serve: Season the chicken with salt and pepper and serve with honey and
Tabasco on the side.
