Fried Chicken Recipe
pickled vegetables, corn-sesame salad, miso aioli, chili vinaigrette
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Ingredients
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Fried Chicken
Pickled Vegetables
Corn-Sesame Salad
Miso Aioli
Chili Vinaigrette
Method
Fried Chicken
- 1
Marinate the Chicken
In a bowl, combine buttermilk, salt, paprika, garlic powder, and black pepper. Add the chicken pieces and coat well. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare the Flour Mixture
In a shallow dish, combine flour, salt, paprika, garlic powder, and black pepper.
- 3
Fry the Chicken
Heat vegetable oil in a deep skillet over medium-high heat. Remove chicken from marinade and dredge in the flour mixture, shaking off excess. Fry chicken in batches until golden brown and cooked through, about 15-20 minutes per batch. Drain on paper towels.
Pickled Vegetables
- 4
- 5
Corn-Sesame Salad
- 6
Combine Ingredients
In a bowl, mix corn, sesame oil, green onions, cilantro, lime juice, and salt to taste. Toss well and let sit for 10 minutes before serving.
Miso Aioli
- 7
Mix the Aioli
In a bowl, combine mayonnaise, miso paste, minced garlic, and lemon juice. Whisk until smooth. Adjust seasoning if needed.
Chili Vinaigrette
- 8
Prepare the Vinaigrette
In a jar, combine olive oil, red wine vinegar, chili flakes, honey, and salt. Shake well until combined.
