Recipe: Fried Chicken

Chef Dominique Crenn Luce offers up a recipe for Fried Chicken.

What’s for Dinner

Fried Chicken

-Chef Dominique Crenn Luce at the InterContinental Hotel San Francisco

The secret to this crisp and flavorful chicken is the yogurt marinade. World class restaurant dining that you can make at home.

Serves 4

fried chickenFor chicken:

1 whole chicken, cut into 8 pieces
4 cup of yogurt marinade (see recipe below)
1/2 cup corn meal (finely ground) for dredging
1 teaspoon of smoked paprika
1 teaspoon of chili powder
1/2 teaspoon of cumin powder
Vegetable oil

Yogurt marinade:

1/2 teaspoon curry powder
1/2 teaspoon of toasted cumin seeds
1 teaspoon of chili powder
1/4 teaspoon. of toasted cardamom seeds
1/2 tsp cubed peppercorn
1 cup of Tabasco
2 cups of yogurt (plain)
1/2 cups heavy cream
1/3 cup of soy sauce
Salt to taste


1. Marinate the chicken in yogurt, cover and refrigerated for 24 hrs.
2. Heat the vegetable oil in a heavy frying pan or cast iron skillet. Oil should be heated to 325 degree Fahrenheit. (It is very important to check the temperature).
3. Mix rice flour, corn meal and all the spices together.
4. Drain the excess of yogurt from the chicken. Dredge chicken in the flour mixture and shake off any excess.
5. Place chicken skin down into the cast iron skillet and cook chicken until golden brown, about 10 to 15 minutes total. (Check the internal temperature of each piece of the chicken for doneness; chicken should be 180 degree Fahrenheit).
6. Drain the chicken on the rack over a sheet pan to rid chicken of excess oil. Serve with waffles, if you like.

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