Coffee is a key ingredient in many of the dishes on the Industry Beans menu; it can add texture, depth and complexity along with a broad spectrum of flavour characteristics.
We use our own Fitzroy St Blend with this dish, as it gives it an earthy, choc-nut quality to the chicken, complementing the smoky, chilli elements added later. The fine texture of the coffee grounds also marries well with the crumb mixture. Overall, it’s a complex but very palatable flavour with a real kick of chilli.
What you’ll need:
2 chicken thighs (skinless and boneless)
4 tbsp finely ground espresso (preferable Fitzroy St Blend)
For the marinate:
1 cup buttermilk
2 pieces of chipotle pepper in adobo sauce
For the crumb:
2/3 cup potato starch
½ cup polenta
½ tsp smoked paprika
¼ tsp cayenne pepper
¼ tsp salt
¼ tsp pepper
¼ tsp garlic powder
¼ tsp ground chilli
1/8 tsp ground mustard
1 tsp ground espresso
Remove any excess fat or skin that may be on the chicken thighs. Cut each thigh into three pieces and place into a bowl. Sprinkle with espresso and, using hands, rub the espresso into the chicken. Ensure all sides are covered. Chicken should turn a dark brown when coated. Set aside.
In a separate container, place chipotle peppers and pour in buttermilk. Use a hand wand and blend at high speed until chipotles are pureed and buttermilk turns pink. A blender or food processor will also work.
Place coffee-rubbed chicken thighs in a non-reactive container and pour in buttermilk mixture. Stir to ensure the chicken is thoroughly coated with buttermilk. Allow to sit for at least two hours.
Meanwhile, make the crumb mixture by mixing all ingredients together. Ensure you have no lumps and that it is completely mixed together.
Once the chicken has marinated in the buttermilk for two hours, remove it from the container and shake off excess milk. Do not wipe it or rinse it. The chicken needs to be wet.
Place chicken in a dry, clean container that has a tight fitting lid and is large enough to allow for movement. Pour in the crumb mixture and after placing the lid on the container, shake to coat each piece of chicken in the crumb. Make sure all the chicken is coated with the crumb and dry.
If you have a deep fryer, set it to 170 degrees. Once hot, drop chicken in and fry till cooked through and golden brown. Alternatively, this could be shallow fried in a heavy pan on the stove.
Once cooked, remove from fryer, place on to paper towels to soak up excess oil.
Serve with your favorite homemade barbeque sauce and potato salad.