Commonwealth Recipe
fried chicken, brown sugar bourbon glaze, crispy fried poblano pepper & onion strings, pico, ancho aioli, cotija cheese, flour tortilla
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Ingredients
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Fried Chicken
Brown Sugar Bourbon Glaze
Crispy Fried Poblano Pepper & Onion Strings
Pico de Gallo
Ancho Aioli
Assembly
Method
Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine buttermilk, paprika, garlic powder, salt, and black pepper. Add chicken thighs, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for best flavor.
- 2
- 3
Fry the Chicken
Heat vegetable oil in a deep skillet to 350°F (175°C). Fry chicken thighs in batches for about 8-10 minutes until golden brown and cooked through. Drain on paper towels.
Brown Sugar Bourbon Glaze
- 4
Make the Glaze
In a saucepan over medium heat, combine brown sugar, bourbon, soy sauce, apple cider vinegar, and minced garlic. Stir until the sugar dissolves and the mixture thickens slightly, about 5-7 minutes.
Crispy Fried Poblano Pepper & Onion Strings
- 5
Prepare the Vegetables
Soak sliced poblano peppers and onions in buttermilk for about 30 minutes.
- 6
Fry the Vegetables
In a bowl, combine all-purpose flour, salt, and black pepper. Remove the vegetables from buttermilk, dredge in the flour mixture, and fry in hot vegetable oil until crispy, about 3-4 minutes.
Pico de Gallo
- 7
Mix the Ingredients
In a bowl, combine diced tomatoes, red onion, cilantro, lime juice, and salt. Mix well and let sit for about 15 minutes to allow flavors to meld.
Ancho Aioli
- 8
Prepare the Aioli
In a bowl, mix mayonnaise, ancho chili powder, minced garlic, and lime juice until smooth and well combined.
Assembly
- 9
Assemble the Dish
Warm the flour tortillas. Place fried chicken on a tortilla, drizzle with brown sugar bourbon glaze, top with crispy fried poblano and onion strings, pico de gallo, ancho aioli, and crumbled cotija cheese. Roll up and serve.