Buttermilk-brined fried chicken brushed with a fiery cayenne oil, served on white bread with pickles. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 50 minutes.
Prep 20 min Cook 30 min Serves 4 Medium
Ingredients
🍗Chicken1 kg, thighs
🧄Garlic2 cloves, grated
🫙Vegetable Oilfor deep frying
🌿Fresh Basil1 cup
🌾All-Purpose Flour2 cups
🌶️Red Chili Powder2 tbsp cayenne
🫙Pine Nuts2 tbsp
🌶️Smoked Paprika1 tsp
🫙Brown Sugar1 tbsp
🫙Hot Sauce2 tbsp
🧀Buttermilk2 cups
Optional extras
🧀Parmesan Cheese1/4 cup
🍞Bread4 slices
🫙Picklesto serve
Instructions
1
Marinate the chicken in buttermilk and hot sauce for at least 1 hour.
2
Dredge in seasoned flour, pressing to coat.
3
Deep-fry at 170°C for 12–15 minutes until cooked through (74°C inside).
4
Whisk 1/2 cup of the hot frying oil with cayenne, brown sugar, paprika and garlic.
5
Brush the spicy oil over the chicken and serve on bread with pickles.
6
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Keep the oil at a steady temperature and fry in batches.
