Mimosa Fried Chicken
By Matthew FairmanPublished on December 16, 2021
Time
1¼ hours, plus 1½ hours marinating and refrigerating
Yield
Serves 4 to 6
Ingredients
Marinade and Chicken
½ cup dry sparkling white wine, such as prosecco or cava2 tablespoons grated orange zest plus ½ cup juice (2 oranges)5 garlic cloves, smashed and peeled1 tablespoon table salt 2 teaspoons ground coriander ¼ teaspoon red pepper flakes 2 pounds boneless, skinless chicken thighs, trimmed2 quarts peanut or vegetable oil for fryingCoating
1½ cups all-purpose flour 1¼ cups cornstarch 4 teaspoons ground coriander, divided2 teaspoons granulated garlic 2 teaspoons baking powder 2 teaspoons table salt 2 teaspoons pepper ½ teaspoon cayenne pepper 3 tablespoons waterBefore You Begin
Use a Dutch oven that holds 6 quarts or more here. If you like, you can use our Butter and Lard Biscuits to create sandwiches. Other dry white wines can be substituted for the sparkling wine, if desired.
Instructions
- Combine wine, orange zest and juice, garlic, salt, coriander, and pepper flakes in large bowl. Add chicken to marinade and toss to coat. Cover and refrigerate for at least 1 hour or up to 24 hours.
- Whisk flour, cornstarch, 1 tablespoon coriander, granulated garlic, baking powder, salt, pepper, and cayenne together in second large bowl. Add water and, using your fingers, rub flour mixture and water together until craggy bits form throughout.
- Working with 1 piece of chicken at a time, remove from marinade, allowing excess to drip off, then drop into flour mixture, turning to thoroughly coat and pressing to adhere. Transfer to rimmed baking sheet. Refrigerate, uncovered, for at least 30 minutes or up to 2 hours.
- Set wire rack in second rimmed baking sheet and line half of rack with triple layer of paper towels. Add oil to large Dutch oven and heat over medium-high heat to 350 degrees. Add half of chicken to oil and fry until golden brown and registering at least 175 degrees, about 7 minutes. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees.
- Transfer chicken to paper towel–lined side of rack and let drain on each side for 30 seconds, then move to unlined side of rack. Return oil to 350 degrees and repeat with remaining chicken. Transfer chicken to platter and sprinkle with remaining 1 teaspoon coriander. Serve.
for the marinade and chicken
for the coating
Time
1¼ hours, plus 1½ hours marinating and refrigeratingYield
Serves 4 to 6Ingredients
Marinade and Chicken
Coating
Test Kitchen Techniques
Ingredients
Marinade and Chicken
Coating
Test Kitchen Techniques
Ingredients
Marinade and Chicken
Coating
Test Kitchen Techniques
Why This Recipe Works
After sampling the mimosa fried chicken at Biscuit Head in Asheville, North Carolina, we couldn't wait to try our hand at creating our own version of these juicy, crunchy boneless chicken thighs layered with bright orange notes and just a hint of complex white wine. Marinating our chicken in a mixture of orange juice and zest, white wine, salt, garlic, coriander, and pepper flakes not only ensured that it remained juicy after frying but also infused it with the flavors of its namesake drink. For a breading that was sure to turn crispy in the hot oil, we turned to a tried-and-true seasoned mixture of nearly equal parts flour and cornstarch with a bit of baking powder. Mixing a little water into the breading before dredging the chicken created hunks of breading that clung to the chicken and fried up extra-crunchy. Finally, adding coriander to the marinade and the breading and using it as a finishing touch for the fried chicken layered bright, citrusy flavor throughout, reinforcing the flavor of sweet, vibrant orange.
Before You Begin
Use a Dutch oven that holds 6 quarts or more here. If you like, you can use our Butter and Lard Biscuits to create sandwiches. Other dry white wines can be substituted for the sparkling wine, if desired.
Instructions
- Combine wine, orange zest and juice, garlic, salt, coriander, and pepper flakes in large bowl. Add chicken to marinade and toss to coat. Cover and refrigerate for at least 1 hour or up to 24 hours.
- Whisk flour, cornstarch, 1 tablespoon coriander, granulated garlic, baking powder, salt, pepper, and cayenne together in second large bowl. Add water and, using your fingers, rub flour mixture and water together until craggy bits form throughout.
- Working with 1 piece of chicken at a time, remove from marinade, allowing excess to drip off, then drop into flour mixture, turning to thoroughly coat and pressing to adhere. Transfer to rimmed baking sheet. Refrigerate, uncovered, for at least 30 minutes or up to 2 hours.
- Set wire rack in second rimmed baking sheet and line half of rack with triple layer of paper towels. Add oil to large Dutch oven and heat over medium-high heat to 350 degrees. Add half of chicken to oil and fry until golden brown and registering at least 175 degrees, about 7 minutes. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees.
- Transfer chicken to paper towel–lined side of rack and let drain on each side for 30 seconds, then move to unlined side of rack. Return oil to 350 degrees and repeat with remaining chicken. Transfer chicken to platter and sprinkle with remaining 1 teaspoon coriander. Serve.
for the marinade and chicken
for the coating
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