Tuscan Fried Chicken Recipe
Artichokes, lemon, garlic aioli cucumber, pickled radish, red onion, basil, pickled fresno chili, cherry blossom shoyu
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Ingredients
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Main Ingredients
Seasoning and Marinade
Cooking Supplies
For Garlic Aioli
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine lemon juice, minced garlic, cherry blossom shoyu, salt, and black pepper. Mix well.
- 2
Marinate the Chicken
Add chicken thighs to the marinade, making sure they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Preparing the Garlic Aioli
- 3
Blend Ingredients
In a mixing bowl, whisk together the egg yolk, minced garlic, and lemon juice until combined.
- 4
Add Olive Oil
Slowly drizzle in the olive oil while whisking continuously until the mixture thickens to a creamy consistency. Season with salt to taste.
Frying the Chicken
- 5
Prepare the Coating
In a shallow dish, place the flour and season with salt and pepper. Mix well.
- 6
Heat the Oil
In a large, deep skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Coat the Chicken
Remove the marinated chicken from the refrigerator. Dredge each piece in the seasoned flour, shaking off excess.
- 8
Fry the Chicken
Carefully place the coated chicken in the hot oil. Fry for about 7-8 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Assembling the Dish
- 9
- 10
Plate the Chicken
On a serving plate, arrange the fried chicken, artichoke hearts, pickled radish, cucumber, and red onion.
- 11
Garnish
Top with fresh basil leaves and sliced Fresno chili peppers. Serve with garlic aioli on the side.
