Fried Chicken Recipe
(Contains Nuts) spicy piquillo pesto aioli, tomato, red onion, melted mahon
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Ingredients
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Fried Chicken
Piquillo Pesto Aioli
Toppings
Method
Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Add the chicken thighs, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Coating
In a separate bowl, mix together the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- 3
- 4
Fry the Chicken
Remove the chicken from the marinade and let any excess buttermilk drip off. Dredge each thigh in the flour mixture, making sure to coat all sides. Carefully place the chicken in the hot oil, cooking in batches if necessary. Fry for 6-8 minutes per side or until golden brown and cooked through. Use a thermometer to ensure internal temperature reaches 165°F (74°C).
- 5
Drain the Chicken
Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
Piquillo Pesto Aioli
- 6
Blend the Ingredients
In a food processor, combine piquillo peppers, basil leaves, garlic cloves, lemon juice, mayonnaise, salt, black pepper, and walnuts. Blend until smooth and creamy.
- 7
Taste and Adjust
Taste the aioli and adjust seasoning if needed. Set aside in the refrigerator until ready to serve.
