As temperatures drop, we too begin to desire cozy and delicious food that will satisfy our stomach and our taste buds. And since we never say no to a good caste of fried chicken, we hasten to reproduce the recipe of chef Mory Sacko. Notice for fans of fried foods and spicy spots, this dish is made for you! We value it as much as a fashionable aperitif “Small food” as a main dish at lunch or dinner, served with chips, as well as homemade ketchup and mayonnaise.
The result of a fusion of Japanese and African
Especially since this preparation of fried chicken with delicious Cajun spices, knows how to stand out from all the others, as it gets influences from both Japanese and African cuisine. Not in vain this dish has been set for several months as the bestseller of the former candidate’s transitional restaurant. Chief cook.
Discover Mory Sacko’s fried chicken recipe
4 chicken fillets (preferably yellow Landes chicken)
50 g Cajun spices
50 g of sunflower oil
3 g of fine salt
100 g bread crumbs (Panko type)
2 fresh eggs
50 gr rice flour
110 gr of fresh cream
5 g of flour
1-Clean, then cut the chicken fillets in half, lengthwise.
2-Make the marinade on a high plate, mixing 30 gr of fresh cream, 20 gr of Cajun spices, sunflower oil and a little salt.
3-Add the chicken to the bowl, massaging the meat well to saturate the marinade, then leave to marinate for 6 hours in the refrigerator.
4-Prepare the sauce in a salad bowl by mixing 80 gr of fresh cream, 30 gr of Cajun spices and fleur de sel, then place in the fridge.
5-For the bread crumbs we separate the white and the yolks from the eggs, then we collect the white. 6- Beat it lightly with a fork to make it more liquid.
7-Coat the chicken fillets in this way: in rice flour, egg white, then in panko bread.
8-Start the baked fillets with bread in a pan at 170 degrees for about 4 minutes.
9-Drain them well on absorbent paper, then arrange them with a little fine salt and Cajun spices.
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