Buttermilk-fried chicken, pico de gallo & habanero aïoli

Buttermilk-fried chicken, pico de gallo & habanero aïoli

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Ingredients

Quantity Ingredient

For the chicken

Quantity Ingredient
250ml buttermilk
1 tablespoon sea salt
8 boneless chicken thighs, cut lengthways in half

For the seasoned flour mix

Quantity Ingredient
200g flour
200g panko breadcrumbs or good quality breadcrumbs
1 tablespoon smoked paprika
1 tablespoon cayenne pepper
1 tablespoon chipotle powder, (optional)
1 teaspoon allspice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon colman’s mustard powder
1 teaspoon baking powder
500ml rapeseed oil

For the tacos

Quantity Ingredient
16 Corn tortillas
6 tablespoons Habanero aïoli
6 tablespoons Pico de gallo

Method

  1. Mix together the buttermilk and salt, then add the chicken thighs and leave to soak for 24 hours in the refrigerator.
  2. The next day, combine the flour, panko, paprika, cayenne, chipotle, if using, allspice, garlic powder, onion powder, mustard powder and baking powder in a large bowl. Take the chicken out of the buttermilk and plunge it into the flour mix, making sure you pack the flour on with your hands so it sticks – it’s messy, but it’s worth it for the crunch. Leave the chicken on a wire rack for 10 minutes.
  3. In the meantime, heat the oil in a deep pan or pot until it reaches 180°C or the point when a small amount of flour sizzles when added to the oil. Add a few chicken pieces at a time and cook for 4–5 minutes, or until a probe registers 75°C in the thickest part of the chicken. Leave the chicken on a rack to cool and drain.
  4. Warm up your tortillas in a dry frying pan, smear them with some habanero aïoli, then place the chicken on top with a spoonful of pico de gallo and some more aïoli.
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