Colonel Sanders Recipe
Fried Chicken/ Sriracha Aioli/ Slaw/ Pickled Cherry Peppers.
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Ingredients
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Fried Chicken
Sriracha Aioli
Slaw
Pickled Cherry Peppers
Method
Fried Chicken
- 1
Prepare Chicken
Rinse the chicken pieces under cold water and pat them dry with paper towels.
- 2
Marinate Chicken
In a bowl, mix buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Submerge the chicken pieces in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
- 3
Prepare Coating
In a large bowl, combine all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- 4
Coat Chicken
Remove the chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture until fully coated. Shake off any excess flour.
- 5
Fry Chicken
In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). Fry chicken pieces in batches until golden brown and cooked through, about 12-15 minutes per batch. Ensure the internal temperature reaches 165°F (74°C). Drain on paper towels.
Sriracha Aioli
- 6
Mix Ingredients
In a small bowl, combine mayonnaise, sriracha sauce, lemon juice, and minced garlic. Stir until well combined.
- 7
Chill
Cover the aioli and refrigerate for at least 30 minutes before serving to let the flavors meld.
Slaw
- 8
Prepare Slaw
In a large bowl, combine shredded cabbage, grated carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well until all ingredients are fully incorporated.
- 9
Chill
Cover and refrigerate the slaw for at least 30 minutes before serving.
Pickled Cherry Peppers
- 10
- 11