Kev Aherne's fried chicken with garlic aioli
Yes, in the modern age, the air fryer reigns supreme, but you can't be the old school methods when it comes to a simple fried chicken – Dunk, Dust, Fry & Enjoy.
Ingredients
2 chicken breasts (cut into strips)
500ml buttermilk
50ml chimichurri or hot sauce
100g gluten-free flour
1 bulb of garlic
100ml extra virgin olive oil
1 lemon
1 tsp mustard
1 tsp salt & pepper
2 egg yolks
1 litre of vegetable oil
Method
In a wide-based pot or casserole pot heat the vegetable oil up to 180 degrees – eye-balling this can be difficult – a temperature probe works best.
Mix the chicken strips with the buttermilk & chimichurri or hot sauce.
Transfer the chicken piece by piece into the flour for dusting –
Repeat this process again – Dunk & Dust.
Fry the chicken for 6-8minutes in the oil – remove & season with salt, pepper & lemon zest
For the Aioli – Roast the garlic in the oven for 40 minutes at gas mark 6 / 200 degrees.
Remove the garlic from the oven , leave to cool & squeeze out the roasted garlic from the bulbs –
Add the egg yolks & mustard. Very slowly whisk in the oil until the mixture has thickened and emulsified – now add in the roasted garlic, lemon juice & season with salt.
Serve with the fried chicken & some lemon wedges.
Chef's Top Tip
When the chicken comes out of the fryer, season the chicken with the zest from the lemon – it will give it a freshness against the fried feeling.
