Serious Eats: Recipes

Susan Feniger's Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise

[Photograph: Jennifer May]

Homemade fried chicken often intimidates even the most seasoned home cooks. Be it the large pot of bubbling oil or the challenge of properly cooking the bird, it's often a task thought best left to the professionals.

Enter Susan Feniger's Tatsutage Fried Chicken from Street Food. Not only does her chicken present bold Japanese flavor, but it also takes all of the guesswork out of the equation. First, the chicken is marinated in a soy-ginger-mirin mixture to keep the bird moist and well seasoned. Next, it is baked in the oven, which both ensures fully cooked meat and renders out the fat from the skin (for an extra crisp coating). Finally, the cooked chicken gets a quick dunk in a tempura-like batter seasoned with fuikake and is fried just until the batter turns golden. Although it's not a quick process, Feniger's technique was certainly the least nerve-wracking route to extra-crisp fried chicken.

Reprinted with permission from Susan Feniger's Street Food by Susan Feniger. Copyright 2012. Published by Clarkston Potter. Available wherever books are sold. All rights reserved.

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