New Orleans chef Marcus Jacobs of Marjie’s Grill creates fantastic fusion food that blends Louisiana ingredients with Southeast Asian flavors. Marjie’s Cornmeal Crusted Yardbird (as it’s called on their menu) is a shining example of the form, although you wouldn’t know just how good it is from the deceptively simple name alone. Chicken—as organic and local as you can get it is best—is brined overnight in a crawfish boil liquid accented with Asian flavors like soy, fish sauce, and chiles, then dredged in a blend of seasoned flours that includes cornstarch and rice flour for shattering crunch and corn flour for texture, plus Creole spices for extra flavor. Once it emerges juicy and crisp from the fryer, it’s finished with a punchy, savory seasoning mix and a drizzle of cane syrup. Salty, spicy, savory, sweet, and succulent, this is perfect with coconut rice, quick cucumber pickles or an Asian sesame-cucumber salad, and definitely calls for an ice-cold beer to wash everything down.
You can fry chicken the old-fashioned way in a deep skillet, but if that makes you nervous (or if you do a lot of high-volume frying), you can score an electric fryer like this one for a very reasonable price.Buy Now ›
To fry the chicken:
To finish the chicken:
by Jen Wheeler | I love learning about the genesis of odd food names (and words in general), so the recent revelation...