Monday, February 27, 2012

Fried Chicken with Shichimi Togarashi

I used the Japanese 7-spice blend which typically includes red chile pepper, roasted orange peel, yellow and black sesame seeds, Japanese pepper, seaweed, and ginger to spice up my fried chicken.

A cup of flour
1 Tbsp of Shichimi Togarashi powder
1/2 tsp garlic powder
1/2 onion powder
1/2 ground black pepper
1 cup buttermilk
salt to taste

Combine well and set aside .

For the chicken:

4 chicken pieces
I  used Thomas Keller's  recipe to brine the chicken overnight.


The next day, drain the chicken and pat dry. Dip  the chicken in the spiced flour then into the buttermilk then again in the spiced flour.  Fry the chicken pieces for 10 to 15 minutes in oil that is around 320 degrees F.  Drain on a paper towel  and serve warm.