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The Coterie Room
2137 2nd Ave
Seattle, WA 98121
(206) 656-8000

Other dishes @ The Coterie Room


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Buttermilk Fried Chicken

The Coterie Room

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Herman M.
Drizzled with honey and served with grits and ham hock braised greens.
Comments (
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The Stranger
...a 'family-style' platter—four pieces of chicken, along with the world's creamiest mashed potatoes studded with still-crispy pieces of pork fat, a small pitcher of gravy, and a too-small amount of frisée salad [...]. If you think there's something magic about this fried chicken, you are correct: It's the magic of science. The chicken is brined for a day to increase its moisture content—it's just a salt-water brine, they say, although somehow the flesh ends up tasting almost sweet—and then it's cooked sous vide at 148 degrees for five hours, sealing in all that moisture. The buttermilk coating has a base of both regular flour and Trisol—a neutral-tasting, soluble wheat fiber ordered from Ferran Adrià, of El Bulli fame, which makes fried things more crunchy, less oily. It really, really works.
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