Fried Chicken (contains Nuts) Recipe
spicy piquillo pesto aioli, tomato, red onion, melted mahon
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Ingredients
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Fried Chicken
Spicy Piquillo Pesto Aioli
Toppings
Method
Fried Chicken
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
Prepare the Breading
In another bowl, mix the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir well to combine.
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the peanut oil to 350°F (175°C). Use a thermometer for accuracy.
Bread the Chicken
Remove the marinated chicken from the buttermilk and let the excess drip off. Dredge each piece in the flour mixture, ensuring it is well-coated. Shake off any excess flour.
Fry the Chicken
Carefully place a few pieces of chicken in the hot oil, being careful not to crowd the pot. Fry for about 12-15 minutes or until golden brown and the internal temperature reaches 165°F (75°C). Use a slotted spoon to transfer the cooked chicken to a wire rack to drain.
Spicy Piquillo Pesto Aioli
Blend the Ingredients
In a food processor, combine the piquillo peppers, basil leaves, pine nuts, garlic, lemon juice, olive oil, salt, black pepper, and mayonnaise. Blend until smooth and creamy.
Adjust Seasoning
Taste the aioli and adjust the seasoning if necessary. You can add more salt, pepper, or lemon juice according to your preference.