Whether it be in their Parisian restaurants Marchand Where JoyaChef Helen Darroz loves to receive and make it known. In his kitchen, conviviality and sharing is his watchword, quickly followed by gluttony. Exclusively for vanity fairshow jury member Best Chef on M6 reveals the secrets behind one of his signature dishes: fried chicken. An excellent comforting dish, which she garnishes with aioli mayonnaise and a touch of Espelette pepper, the main seasoning of her native Landes.
Ingredients for 6 persons:
For the marinade (prepare 24 hours in advance):
6 boneless chicken thighs
1 large bowl of milk
4 bay leaves
4 sprigs thyme
2 garlic cloves
1 teaspoon cumin seeds
200 grams of flour
1 teaspoon garlic powder, paprika and Espelette pepper
1 tablespoon mustard
1 garlic clove
1 pinch each of salt, pepper and cumin seeds
Prepare the marinade by completely covering the chicken thighs in milk. Add lemon juice, bay leaf, thyme, garlic and cumin. Leave in the refrigerator for 24 hours.
The next day, start with garlic mayonnaise. Separate the yolks from the whites. Beat the yolks by hand or with an electric mixer. Add the mustard, a pinch of sherry oil and a minced garlic clove. While continuing to beat the yolks, gradually pour in the peanut butter. Book. Whisk the egg whites with a pinch of salt before gently combining them with the egg yolks. Season, then add a few cumin seeds to the mayonnaise.
For breading, mix flour, garlic powder and spices. Season the meat, then roll each piece in flour. To cook, simply dip them in oil at 180 degrees and cook for 4 minutes on each side until they turn a beautiful golden color. Immediately after cooking, lay them on absorbent paper and serve with mayonnaise and a lime wedge.