I made chef Marcus Samuelsson’s fried chicken recipe for Juneteenth – the crispy, flaky crust and hints of rosemary make this an automatic favorite

Insider food reporter Lauren Edmonds made fried chicken.Lauren Edmonds/Insider

  • Chef Marcus Samuelsson is the co-founder of Red Rooster Harlem in New York.

  • I made his tasty fried chicken recipe.

  • Each bite of chicken is well seasoned – with hints of rosemary – and the skin is deliciously crispy.

Fried chicken would have been a nightmare for early June 19th celebrations, but modern cuisine makes the process much easier.

People watch a parade taking place to celebrate June 19, 2021 in Atlanta, Georgia.

People watch a parade taking place to celebrate June 19, 2021 in Atlanta, Georgia.Megan Varner/Getty Images

Adrian Miller, food historian and author, told Insider that despite the popularity of fried chicken at barbecues, it was often not on the menu during early June 19 celebrations. June 19 took place for the first time the June 19, 1865in Galveston, Texas.

“Barbecue is one of the main party foods because it’s scalable and requires community,” Miller told Insider. “Old-school barbecuing was very scalable. If you had enough labor, animals, land, wood – all the components – you could barbecue for thousands of people.”

He added: “There’s a reason you don’t see fried chicken dinners for a thousand people reported in early newspapers. It would be a logistical nightmare.”

157 years after the inaugural Juneteenth, making fried chicken is less difficult.

Chef and restaurateur Marcus Samuelsson took part in the Careers Through Culinary Arts program in March 2016.

Chef and restaurateur Marcus Samuelsson in March 2016.Scott Roth/Getty Images

I chose to do Marcus Samuelsson’s fried chicken recipe before June 16. Samuelsson is an award-winning chef and author who co-founded the acclaimed comfort food restaurant, Harlem Red Rooster. Samuelsson is the author of several books, including “Yes Chief: A Memoir” in 2013 and “Marcus Off Duty: The Recipes I Cook Off Duty” in 2014.

Samuelsson’s fried chicken is incredibly seasoned – not bogged down by unnecessary oil at all – and incorporates some unusual flavors to make a very tasty meal.

You’re going to need chicken and lots of spices to make Samuelsson’s Fried Chicken.

Marcus Samuelsson Fried Chicken Recipe Taste Test

Get bone-in, skin-on chicken thighs and drumsticks.Lauren Edmonds/Insider

Samuelsson divided his recipe ingredients into two categories: spice mix and chicken. To make it, you will need:

Spice mix

  • 1/4 cup Berber spice blend or sweet chili powder (such as ancho chili powder)

  • 1/4 cup hot smoked paprika

  • 2 tablespoons celery salt

  • 2 tablespoons freshly ground white pepper

  • 2 tablespoons ground cumin

  • 1 1/2 teaspoon garlic powder

  • Kosher salt


  • Kosher salt

  • 4 chicken thighs with skin and bones (about 1 1/2 pounds)

  • 4 chicken drumsticks with skin on (about 1 pound)

  • 1 liter buttermilk

  • 3/4 cup coconut milk

  • 6 garlic cloves (2 minced, 4 unpeeled)

  • Peanut or canola oil, for frying

  • 2 to 3 sprigs of rosemary

  • 1 3/4 cups all-purpose flour

  • 1/4 cup semolina flour

  • 2 tablespoons cornstarch

  • 1 tablespoon freshly ground white pepper

You will also need a large skillet and some large bowls.

Start by creating the spice blend, which includes celery salt and hot smoked paprika.

Marcus Samuelsson Fried Chicken Recipe Taste Test

The spice blend includes ground cumin and hot smoked paprika.Lauren Edmonds/Insider

Mix the sweet chili powder, hot smoked paprika, celery salt, white pepper, ground cumin, garlic powder and kosher salt in a bowl.

You will use this spice blend for the chicken marinade and seasoning at the end of the recipe.

Brine the chicken thighs and drumsticks in eight cups of water and one cup of salt.

Marcus Samuelsson Fried Chicken Recipe Taste Test

Brine the chicken in a large container for 90 minutes.Lauren Edmonds/Insider

Brine refers to a high concentration of salt in the water. Enjoy your meal reported that brine adds flavor and keeps meat tender.

According to Samuelsson’s recipe, you’ll need to brine the chicken, cover the bowl, and refrigerate it for 90 minutes. Then remove the chicken and dry each piece of chicken.

Mince two garlic cloves for the chicken marinade.

Marcus Samuelsson Fried Chicken Recipe Taste Test

Garlic will be added to the marinade.Lauren Edmonds/Insider

This recipe doesn’t require much preparation, but you will need to mince two cloves of garlic for the marinade.

Once chopped, set it aside in a container.

It’s time to make the marinade!

Marcus Samuelsson Fried Chicken Recipe Taste Test

Chicken should be dried and allowed to come to room temperature before marinating.Lauren Edmonds/Insider

Take the chicken, spice mix, buttermilk and coconut milk.

Put the chicken in the marinade and let it rest overnight in the refrigerator.

Marcus Samuelsson Fried Chicken Recipe Taste Test

Mix the marinade (L) and dip the chicken (R).Lauren Edmonds/Insider

Once you have measured each ingredient and added them to a large bowl, mix them together and add the chicken.

Samuelsson suggested that each piece of chicken be submerged in the marinade, then covered and refrigerated overnight. The next day, take the chicken out of the fridge and let it come to “almost” room temperature, according to the recipe. This should take about an hour.

Now we are going to bread the chicken after marinating it.

Marcus Samuelsson Fried Chicken Recipe Taste Test

The flour mixture includes all-purpose flour and ground white pepper.Lauren Edmonds/Insider

Before placing the chicken in the pan, I suggest coating it with flour first.

Samuelsson said to mix all-purpose flour, semolina flour, cornstarch and white pepper on a baking sheet before adding the chicken.

Roll the chicken thighs and drumsticks in the flour mixture to cover all nooks and crannies.

Marcus Samuelsson Fried Chicken Taste Test

Use tongs to roll the chicken pieces in the flour mixture.Lauren Edmonds/Insider

Use tongs to remove the chicken from the marinade and roll each piece in the flour mixture. Samuelsson advised letting excess marinade drip off before rolling it in flour and sprinkling more on hard-to-reach areas.

Add the oil, rosary sprigs and garlic cloves to the skillet.

Marcus Samuelsson Fried Chicken Recipe Taste Test

Be careful not to burn the rosemary sprigs and garlic.Lauren Edmonds/Insider

Now get ready to fry! Fill the skillet halfway with canola or peanut oil, then add the rosemary and garlic cloves. Then wait for the oil to reach 360 degrees Fahrenheit.

Pro Tip: If the oil gets too hot, the rosemary sprigs and garlic cloves may burn. Add these ingredients when the oil is near 360 degrees Fahrenheit or be prepared to swap them out.

Add the chicken to the heated oil and fry for about seven minutes.

Marcus Samuelsson Fried Chicken Recipe Taste Test

Fry the chicken in a pan for about seven minutes.Lauren Edmonds/Insider

Samuelsson advised lowering the temperature if the crusts begin to brown too quickly.

Alternatively, occasionally turn each piece of chicken in the oil until just cooked through. I immediately noticed the chicken crust starting to form and take on an absolutely amazing flaky texture. But be careful! Some of my crust fell off while flipping them, so be careful.

Add the fried chicken to a rack and let stand for 10 minutes.

Marcus Samuelsson Fried Chicken Recipe Taste Test

Let the chicken drumstick and thighs cool on a wire rack for 10 minutes.Lauren Edmonds/Insider

Use the tongs to remove each piece of chicken from the pan onto a cooling rack. Remove the rosemary sprigs and garlic from the oil while the pieces cool.

While the chicken cools, heat the oil to between 375 degrees Fahrenheit and 380 degrees Fahrenheit.

Return the cooled chicken to the fryer for about a minute.

Marcus Samuelsson Fried Chicken Recipe Taste Test

Return the fried chicken to the warmed oil.Lauren Edmonds/Insider

Samuelsson said to put the fried chicken back in the warmed oil until the crust is crispy and takes on a deep golden color. Then remove the chicken pieces from the oil, return them to the cooling rack and sprinkle with the spice mixture.

Samuelsson’s Fried Chicken is one of the best iterations I’ve had since leaving Florida.

Marcus Samuelsson Fried Chicken Recipe Taste Test

The finished fried chicken on a cooling rack.Lauren Edmonds/Insider

Maybe it’s because I had the opportunity to try Samuelsson’s fried chicken at his Manhattan restaurant, Red Rooster, but I knew the chicken would be delicious.

The chicken had subtle hints of heat which I suspect came from the ancho chili powder and hot smoked paprika. One of the best flavors that stood out to me with this recipe was the rosemary, which really stood out in the chicken despite being added much later in the process.

The texture was crispy, flaky and crunchy with every bite. I feel like fried chicken crust can make or break a meal, and this crust delivers. I’ve explored many parts of New York, and while some fried chicken spots miss the mark, this recipe held its own.

Read the original article at Initiated