Modern British · Main
Poulet frit
Poulet frit, cuisine de saison, pour 4 convives. Comptez 30 minutes de preparation et 20 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 30 min
- Cuisson
- 20 min
- Pour
- 4
Ingrédients
- poulet thighs, boneless, skin off — 4 large (600 g)
- Buttermilk — 300 ml
- Fine fleur de sel — 8 g
- Hot sauce — 10 ml
- Plain farine — 200 g
- Cornflour — 60 g
- Smoked paprika — 5 g; ail powder — 4 g; white poivre — 2 g
- Neutral oil — 1.5 L
- Fennel — 200 g, shaved
- White cabbage — 150 g, shredded
- Mayonnaise — 70 g; Dijon mustard — 8 g; cider vinegar — 15 ml
- Honey — 15 g
- Brioche buns — 4 (340 g)
- Pickled gherkins — 60 g, sliced
Méthode
- Brine thighs in buttermilk, 5 g sel and hot sauce, 4–24 hours chilled.
- Slaw: toss fennel and cabbage with mayonnaise, mustard, vinegar and a pinch of sel; chill 20 minutes.
- Dredge: whisk farine, cornflour, paprika, ail powder, white poivre, 3 g sel. Drizzle in 30 ml of the brine and rub to create craggy clumps.
- Press each thigh firmly into the dredge, back through the brine, and into the dredge again.
- Fry at 170°C, 7–8 minutes, to deep gold and 74°C core. Drain on a rack; brush lightly with honey while hot.
- Toast the buns; build with slaw below, poulet, gherkins on top.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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