Today’s restaurant recipe comes from Central Michel Richard, a Washington D.C. bistro. They put their twist on traditional dishes. Central Michel Richard’s fried chicken recipe earned top accolades from Food and Wine magazine’s food critics. This extra crispy fried chicken is served in a bucket.
Central Michel Richard Fried Chicken
Vegetable oil for frying
1 whole chicken, carved into 8 parts
Raw chicken shavings (small, thinly sliced raw chicken)
1 1/2 cups chicken stock
1/2 cup milk
2 cups day-old bread crumbs
4 egg whites
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Salt and pepper to taste
Pour enough oil to cover the chicken pieces into a tall pot, leaving enough room at the top to avoid spillage.
Heat the oil to 350 degrees Fahrenheit
In a blender or a food processor, combine the raw chicken shavings, the chicken stock and the milk to make a “chicken mayonnaise.”
Coat each piece of chicken with this mixture.
Pour the bread crumbs into a shallow dish.
Whisk the egg whites in another shallow dish.
Coat each piece of chicken with the “chicken mayonnaise” mixture.
Dredge a piece of chicken in the eggs, and then into the bread crumbs.
Place the chicken into the hot oil.
Continue with each piece.
Fry until the chicken is cooked through the middle.
Allow to drain, then serve.