CRISPY BIRD DOG WITH SHADO BENI AIOLI & TAMARIND SLAW

Serving Size: 4

Fried Chicken Tenders

• 4 large boneless skinless chicken thighs, cut in half into large strips
• 1 egg, beaten
• 1 ¼ cup buttermilk
• 1 batch of Spice Mix, recipe below
• 3 cups all purpose flour
• 1 cup cornstarch
• ½ cup fine cornmeal
• 2 quarts vegetable oil

PREPARATION: In a bowl large enough to hold the chicken, whisk together the egg, buttermilk and ½ of the spice mix. Add chicken strips to the buttermilk mixture and let marinate for 4 hours.

Preheat the vegetable oil to 325F in a large cast iron skillet. While the oil is heating, combine the flour, cornstarch, cornmeal, and remaining spice mix in a large bowl. Remove the chicken from the buttermilk marinade and toss in the dredge mixture. Once evenly coated, carefully transfer to the heated oil. Cook for 3 minutes then flip each tender. Continue cooking for another 3-4 minutes, until the tenders are golden brown and fully cooked through. Remove from oil and let drain on a wire rack before serving.

Spice Mix

• 2 tbsp cumin
• ¼ cup paprika
• ¼ cup onion powder
• ¼ cup garlic powder
• 2 tbsp oregano
• 2 tbsp cayenne
• 2 tbsp adobo seasoning

PREPARATION: In a bowl, mix together all the ingredients.

Shado Beni Aioli

• ½ bunch of parsley, stems removed
• ½ bunch cilantro, stems removed
• 2 garlic cloves
• 1 tbsp ginger, minced
• ½ habanero pepper
• ½ shallot, peeled
• 1 cup mayo
• ½ lime, juiced
• Salt and pepper to taste

PREPARATION: In a food processor, combine all the ingredients. Blend until smooth and season with salt and pepper to taste.

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Looking for more recipes from chef Marcus Samuelsson? Try this simple Greens & Grains salad here.

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Tamarind Vinegar Slaw

• 5 tablespoons tamarind paste
• ½ cup apple cider vinegar
• 2 tbsp sambal
• 2 tsp brown sugar
• 2 cloves garlic, minced
• 2 tbsp dill, chopped
• 2 cups shredded cabbage
• Salt and pepper to taste

PREPARATION: In a mixing bowl, whisk together tamarind paste, vinegar, sambal, brown sugar, garlic and dill. Once combined, add shredded cabbage and toss to combine. Season to taste with salt and pepper.

To Assemble

Place two fried chicken tenders on each bun. Drizzle the shado beni aioli on top, followed by the tamarind slaw. Garnish with dill fronds.

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Want to learn more about chef Marcus Samuelsson? Click here to read about his Miami venture, Red Rooster Overtown.