Buttermilk Fried Chicken with Chili Oil and Green Goddess Dressing Recipe
Buttermilk Fried Chicken with Chili Oil and Green Goddess Dressing
Buttermilk Fried Chicken
3 cups all-purpose flour
1 3-4 pound chicken, cut into 8-10 pieces
Season your chicken generously with salt and pepper. Submerge chicken in the buttermilk to marinate until you’re ready to fry and the chicken comes to room temperature, about 30 minutes.
In a large pot, heat oil to about 325 degrees. Working one piece at a time, pull the chicken out of the buttermilk and allow access to drip off. Place chicken in a medium sized mixing bowl with a few cups of flour. Using your dry hand, squeeze the flour onto the chicken. Really try to get the flour into all the little crevices of the chicken, that will give you more of the delicious crunchy bits. Gently place into the hot oil and fry, rotating occasionally, until golden brown and fully cooked 5-7 minutes. Pull one piece out of the oil and, using a sharp knife, cut into the thickest part to check that it’s fully cooked. If not quite ready, place back into the oil to finish cooking. Once done, place chicken on a sheet tray, lined with a rack or a paper towel lined plate. Season with salt and pepper.
This chili oil is not only great for drizzling over fried chicken, but offers smoky heat when spooned on top of roasted vegetables, grilled fish, bowls of soups, and even a simple fried egg on top of toast.
2 tablespoons dried ground chilies, such as red pepper flakes, paprika or aleppo
1 garlic clove, finely grated
1 Tbsp. red wine vinegar
1/2 cup extra-virgin olive oil
In a small bowl, combine the ground chilies and olive oil. Add the garlic, vinegar and a few generous pinches of salt.
Green Goddess Dressing
This dressing is great as a dip with crudité vegetables or thinned out with water and used as a vinaigrette on little gems or romaine lettuce.
1 cup light olive oil
1/2 cup parsley leaves
1 tablespoon each of dill, tarragon, chives, cilantro
1 egg yolk
1 garlic clove, grated
Juice of 1 lemon, roughly 2 tablespoons
1 avocado, mashed with a fork
1 tablespoon red wine vinegar
Make the herb oil: In a blender, combine 3/4 cup olive oil, all the herbs and a pinch of salt and blend until mostly smooth. Set aside.
Make the aioli: Place the egg yolk into a medium size bowl, add the grated clove of garlic and a pinch of salt. Whisk the yolk and very, very slowly, pour in the 1/4 cup olive oil. Whisk in the lemon juice. Next, slowly whisk in the herb oil. Add the avocado, vinegar and adjust the seasoning to taste.