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Active Time
40 minutes
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Total Time
4 hours, 40 minutes
Inspired by Spanish flavors, this fried chicken from chef Suzanne Goin ofLos Angeles' A.O.C.gets a spicy boost in both the marinade and the seasoned breading. At A.O.C., Goin serves the dish with a romesco aioli. For a similar sauce, combine equal partsromescoand mayonnaise.
Ingredients
Serves 4
Special Equipment
Step 1
Combine garlic, buttermilk, Aleppo-style pepper, cumin, coriander, 1 tsp. paprika, 1 tsp. salt, and 1/2 tsp. black pepper in a large resealable plastic bag. Add chicken and toss to coat, then chill at least 4 hours and up to overnight.
Step 2
Whisk flour, cayenne, and remaining 3 Tbsp. paprika in a medium shallow bowl.
Step 3
Fit a large heavy pot with deep-fry thermometer. Pour in oil to a depth of 2"; heat over medium-high until thermometer registers 350°F. Reduce heat to medium and raise or lower as needed to maintain a temperature of 350°F. Working in batches, remove chicken from marinade, shaking off excess, and dredge in flour mixture. Fry chicken, turning once, until golden brown and cooked through, about 3 minutes per batch. Transfer to a paper towel-lined rimmed baking sheet; season with salt.
Step 4
Heat a grill pan over medium. Brush avocado with oil; season with remaining 1/4 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until lightly charred, about 3 minutes per side. Transfer chicken to a platter and arrange avocado alongside; serve with spicy mayonnaise, if desired.
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Reviews (5)
Back to TopI wish we had some idea where we went wrong. When we fried the chicken the batter did not stick to the chicken. The batter and the chicken taste okay, but unfortunately they are not united. We will not make this again.
dawnranee
Gilroy, CA
4/28/2020
nosillapa7339 from South Florida: The recipe does not have us frying whole pieces of chicken. The boneless thighs are cut into strips that are 1/2" thick. They cook very quickly. Please, READ the recipe (or even better, MAKE the recipe) before criticizing it.
tputn
Western MA
7/5/2018
3 minutes frying chicken per batch???
nosillapa7339
South Florida
7/5/2018
This was very disappointing. The chicken wasn't as flavorful as you would expect from all the spices. And the breading did not get crispy, was really kind of soggy.
karonveazey
Golden, CO
6/21/2017
杰出的鸡肉食谱,这将很容易进去to our repertoire. The only suggestions I have are 1) I think the recipe needs a bit more salt. 2) Instead of romescu aioli we made a spicy mayonnaise from chipotle in adobo and mayo which is a whole lot easier., and 3) we grilled the avocado outside on the Weber Kettle and it turned out wonderfully.
davidadams
Denver, CO
10/9/2016
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