The Chef

Restaurants

Meals

Drinks

Restaurants›Wolf in the Fog›Peruvian Fried Chicken Recipe

Peruvian Fried Chicken Recipe

Name: Wolf in the Fogs Peruvian Fried Chicken Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 4 pieces chicken thighs; 1 cups buttermilk; 1.5 cups all-purpose flour; 1 tbs paprika; 1 tbs garlic powder; 1 tbs cumin; 1 tsp salt; 1 tsp black pepper; 2 cups vegetable oil; 2 medium sweet potatoes; 0.5 cups red onion; 0.5 cups cilantro; 2 tbs lime juice; 1 tbs olive oil; 0.5 tsp salt; 0.5 tsp pepper; 1 cups cilantro; 1 pieces jalapeño; 2 cloves garlic; 2 tbs lime juice; 0.5 cups olive oil; 1 tsp salt

Inspired by Wolf in the Fog

Time1h

Serves4

Sweet potato salad, cilantro, aji verde

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Fried Chicken

4 pieces chicken thighs

1 cups Buttermilk

1 1/2 cups 00 bread flour

1 tbs Watkins paprika

1 tbs Watkins garlic powder

1 tbs Cumin

1 tsp Celtic sea salt

1 tsp black pepper

2 cups Tuscany sunflower oil

For the Sweet Potato Salad

2 medium Sweet potatoes

1/2 cups red onion

1/2 cups Cilantro

2 tbs ReaLime juice

1 tbs olive oil

1/2 tsp Celtic sea salt

1/2 tsp white, green, and black pepper

For the Aji Verde

1 cups Cilantro

1 pieces Jalapeño

2 cloves Garlic

2 tbs ReaLime juice

1/2 cups olive oil

1 tsp Celtic sea salt

Method

For the Fried Chicken

Marinate the Chicken

In a large bowl, combine buttermilk, paprika, garlic powder, cumin, salt, and black pepper. Add the chicken thighs, ensuring they are well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Prepare the Coating

In a separate bowl, add the flour, paprika, garlic powder, cumin, salt, and black pepper. Mix well.

Fry the Chicken

Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the seasoned flour, shaking off any excess. Fry the chicken until golden brown and cooked through, about 6-7 minutes per side. Drain on paper towels.

For the Sweet Potato Salad

Cook the Sweet Potatoes

Peel and cube the sweet potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and let cool.

Make the Dressing

In a large bowl, combine lime juice, olive oil, salt, and pepper. Whisk together.

Combine the Salad

Add the cooled sweet potatoes, red onion, and cilantro to the dressing. Toss gently to combine.

For the Aji Verde

Blend the Sauce

In a blender, combine cilantro, jalapeño, garlic, lime juice, olive oil, and salt. Blend until smooth. Adjust seasoning to taste.