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Batter-fried chicken with Boudin Noir

Also called Grilled Poussin Chicken

Batter-fried chicken with Boudin Noir (anime)
Anime, Episode 80: Crossing Knives

Recipe

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Totsuki AI version

Batter-Fried Chicken with Boudin Noir

Home version — buttermilk-style fried chicken with seared black pudding and an apple purée

Difficulty
Total time
5 h
Hands-on
55 min
Cost
¥¥¥¥
Servings
4

Equipmentdeep pot, deep-fry thermometer, frying pan, blender, wire rack

Tastecrispy, rich, sweet

Ingredients

+ added by Totsuki AI.

Chicken

  • 600 g chicken thighs, boneless, skin on, cut into 8 pieces (added by Totsuki AI)
  • 250 ml yogurt, thinned with 50 ml milk (added by Totsuki AI)
  • 1 tsp salt (added by Totsuki AI)
  • 1 tsp paprika (added by Totsuki AI)
  • ½ tsp garlic powder (added by Totsuki AI)
  • neutral oil, to taste, for deep-frying (added by Totsuki AI)

Batter

  • 120 g flour (added by Totsuki AI)
  • 30 g potato starch (added by Totsuki AI)
  • 1 tsp baking powder (added by Totsuki AI)
  • 1 tsp salt (added by Totsuki AI)
  • ½ tsp black pepper (added by Totsuki AI)
  • 180 ml beer, ice-cold (or sparkling water) (added by Totsuki AI)

Boudin noir and apple

  • 200 g boudin noir, sliced 1.5 cm thick (added by Totsuki AI)
  • 2 apples, peeled and diced (added by Totsuki AI)
  • 15 g butter (added by Totsuki AI)
  • 1 tbsp sugar (added by Totsuki AI)
  • 1 tbsp lemon juice (added by Totsuki AI)

Method

  1. 1

    Mix the yogurt, milk, salt, paprika and garlic powder, coat the chicken and marinate in the fridge for at least 4 hours.

  2. 2

    Cook the apples with the butter, sugar and lemon juice until very soft (10 minutes), then blend to a smooth purée. Keep warm.

  3. 3

    Heat the oil to 170 °C. Whisk the batter ingredients until just combined — a few lumps are fine.

  4. 4

    Shake excess marinade off the chicken, dip into the batter and fry in batches for 6–7 minutes, turning, until deep gold and 74 °C inside. Drain on a rack.

  5. 5

    Sear the boudin noir slices in a dry frying pan for 1–2 minutes per side until crisp at the edges.

  6. 6

    Plate the chicken with the boudin noir and a swoosh of apple purée.

Food safety
  • Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).
  • Heat frying oil to the stated temperature only, never leave it unattended and keep a lid nearby to smother flare-ups; never use water on an oil fire.