Equipment
Ingredients
For the Chicken
- 1590 g chicken, cut up, skinned
- 15 ml lemon juice, freshly squeezed
- 2 g creole seasoning
- 8 g salt, kosher or fine sea salt
- 200 g all-purpose flour, for dredging
- 1000 g vegetable shortening, for deep frying
For the Dressing and Salad
- 228 g mayonnaise
- 3 g fresh thyme, fresh, chopped
- 3 g fresh tarragon, fresh, chopped
- 1 jalapeño pepper, minced, seeded for less heat
- 6 scallions, chopped, white and green parts
- 2 g black pepper, freshly ground, to taste
- 45 ml extra virgin olive oil
- 15 ml tarragon vinegar
- 1 red-leaf lettuce, small head, or bibb or Boston
Nutrition (per serving)
Method
In a large mixing bowl, combine chicken pieces with lemon juice and Creole seasoning. Toss to coat evenly. Season generously with salt. Cover and marinate in the refrigerator for at least 2 hours, or up to 4 hours, to allow flavors to meld.
Place flour in a shallow dish. Dredge each marinated chicken piece in the flour, shaking off any excess. This step ensures crispy chicken.
Heat the vegetable shortening in a deep frying pot over medium-high heat until it reaches 175°C (350°F).
Carefully add the floured chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry in batches for about 8-10 minutes, or until chicken is golden brown and cooked through. Internal temperature should reach 74°C (165°F).
Remove the fried chicken from the pot and drain on paper towels to remove excess oil. Season with a pinch of salt.
While the chicken cools slightly, prepare the dressing. In a medium mixing bowl, combine mayonnaise, chopped fresh thyme, chopped fresh tarragon, minced jalapeño pepper, chopped scallions, and freshly ground black pepper. Whisk to combine.
In a separate bowl, whisk together the olive oil and tarragon vinegar. This will be used to dress the lettuce.
Toss the red-leaf lettuce leaves with the olive oil and tarragon vinegar mixture. Arrange the dressed lettuce on a platter or in a large serving bowl.
Once the fried chicken has cooled slightly, use a chef's knife to slice the chicken into bite-sized pieces. Alternatively, pull the meat from the bones with your hands.
Coat the chicken slices with the mayonnaise dressing. Arrange the dressed chicken pieces on top of the dressed lettuce on the platter. Serve immediately.
Garnish with a sprinkle of fresh herbs and a crack of black pepper if desired. Serve immediately.
Chef's Notes
- For the best texture, use skinless, bone-in chicken pieces, as the bone adds flavor and helps the chicken stay moist during frying.
- If using store-bought mayonnaise, choose a high-quality brand with a balanced flavor. Homemade mayonnaise provides superior flavor and texture.
- Make sure your oil is up to temperature before you add the chicken, as undercooked chicken can be a food safety risk.
- Add more spice to the chicken and salad by adding a teaspoon of cayenne pepper or red pepper flakes.
- Be careful when working with hot oil; always have a fire extinguisher nearby and never leave the pot unattended.
Storage
Refrigerator: 2 days — Store chicken and salad components separately. Dress salad just before serving to maintain crispness.
Reheating: Reheat fried chicken in a 175°C (350°F) oven or air fryer for 5-7 minutes to restore crispness. Dress salad just before serving.
