Tell me about your fried chicken recipe.
I love to eat it, but I tried a lot, and most importantly, very different ones! It’s true that fried chicken is special. I’ve always wanted to make my own version.
The recipe is quite simple, but what is difficult and very individual is the seasonings. I’m suggesting a Cajun spice blend that I’ve compiled and made myself. I marinate chicken in it. And one of the secrets to good fried chicken is breading. In my recipe, this is a fairly light Japanese breading made with panko bread. It stays crunchy even when cold!
I accompany it with a rather sour sauce that takes away the spiciness, i.e. the fat content of the fried chicken, and balances everything out nicely.
I put this recipe on the menu in Edo Paris and during quarantine and it worked immediately. Fried chicken has become a staple in my street food dishes, it appears very regularly. I will serve in Lyon for two months, of course!
What’s going on?
I’m about to reopen MoSuke, my Parisian restaurant. But at the moment I am in Lyon where I installed EDO for June and July. This is an ephemeral restaurant dedicated to street food that I created in the summer of 2020 at the Palais de Tokyo station square in Paris. Then we will go to Marseille, then to London at the beginning of the school year. When I decided to make the EDO trip through France, I naturally headed to Lyon. It is a city with many qualities for a restaurant owner, a city where people love to eat.
I’m designing a mix of African and Japanese street food, like I like to do at my gourmet restaurant, but a street food version. I suggest grilled beef or chicken skewers and of course fried chicken, which works well, but I also made a sandwich, Gastby, and above all, a special Lyon dessert with a hint of a local delicacy: pink praline, which I included in boiled peach with verbena and adzuki jam. She brings him a lot of greed!
4 yellow Landes bird fillets
50 g Cajun spices (20 + 30)
50 g sunflower oil
3 g fine salt
100 g panko breadcrumbs
2 fresh eggs
50 g rice flour
110 g fresh cream (30+80)
5 g fleur de sel
Clean and cut the chicken breast in half lengthwise.
Prepare the marinade in a high-sided bowl with 30g fresh cream, 20g cajun spices, sunflower oil and a little salt. Add the chicken to the dish, massaging the meat well so that it is soaked in marinade, then leave to marinate for 6 hours in the refrigerator.
For the dressing, combine 80 g fresh cream, 30 g Cajun spices and fleur de sel in a salad bowl, then refrigerate.
For the breadcrumbs, separate the whites and yolks from the eggs, then scoop out the whites. Lightly beat the egg white with a fork to make it more runny.
Roll the chicken fillet in the following order: in rice flour, in egg white, then in breadcrumbs.
Cook in a pan at 170°C for about 4 minutes.
After roasting, lay out well on absorbent paper and then season with a little fine salt and Cajun spices.
Maury Sacco, EDO, until July 31 at Esplanade de la Basilica de Fourviere, 11 Monte Nicolas de Lange, Lyon 5th.