Fried Chicken Recipe
Buttermilk marinated breast, mozzarella, Georgian Adjika aioli, mixed greens, onion & tomato served with Moscow Fries
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Ingredients
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Chicken Marinade
Fried Chicken Coating
Adjika Aioli
Salad Toppings
Moscow Fries
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine buttermilk, salt, black pepper, and paprika. Add the chicken breasts and ensure they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Frying the Chicken
- 2
Coat the Chicken
In a separate bowl, mix flour, garlic powder, onion powder, and cayenne pepper. Remove the chicken from the marinade, allowing excess buttermilk to drip off, then coat each piece in the flour mixture.
- 3
Fry the Chicken
In a large pot or deep fryer, heat oil to 350°F (175°C). Fry the chicken breasts in batches for 6-8 minutes on each side or until golden brown and cooked through. Drain on paper towels.
Making the Adjika Aioli
- 4
Mix the Ingredients
In a bowl, combine mayonnaise, Georgian Adjika paste, minced garlic, and lemon juice. Stir until well blended and set aside.
Preparing the Salad
- 5
Assemble the Salad
In a large bowl, combine mixed greens, sliced tomato, and thinly sliced red onion. Toss gently.
Making the Moscow Fries
- 6
Serving
- 7
Plate the Dish
Serve the fried chicken on a plate with a dollop of Adjika aioli, alongside the mixed greens and Moscow fries.
