Benne Seed Encrusted Fried Chicken Recipe
Cauliflower, Haricot Vert, Cipollini Onions
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Ingredients
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Chicken
Vegetables
Method
Preparing Chicken
- 1
Marinate Chicken
In a large bowl, combine chicken thighs and buttermilk. Ensure the chicken is fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare Coating
In a shallow dish, mix the flour, salt, black pepper, and cayenne pepper. In another shallow dish, place the benne seeds.
- 3
Coat Chicken
Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, then press into the benne seeds to coat thoroughly.
Cooking Chicken
- 4
Heat Oil
In a large skillet, heat vegetable oil over medium-high heat until it shimmers.
- 5
Fry Chicken
Carefully place the coated chicken thighs in the hot oil. Fry in batches if necessary, cooking for about 5-7 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- 6
Drain Chicken
Once cooked, transfer chicken to a paper towel-lined plate to drain excess oil.
Preparing Vegetables
- 7
- 8
Add Cauliflower and Beans
Add cauliflower florets, haricot vert, minced garlic, salt, and black pepper. Sauté for an additional 5-7 minutes until the vegetables are tender but still crisp.
- 9
Finish with Lemon Juice
Remove from heat and drizzle with lemon juice before serving.