Fried Chicken
with Hawaiian Chili Pepper Lime Vinaigrette
Recipe By:
Prep + Cook Time:
1 hr 30 mins
Serving Size:
4 Servings
As featured in the:
Apr. 30, 2014 Coupon Book
Recipe Category
Chef Maka’s spicy and aromatic Hawaiian Chili Pepper Lime Vinaigrette pairs perfectly with his crispy fried chicken, but also goes great with fish or steak.
Ingredients
8 lb. chicken (cut into quarters)
salt
pepper
1 qt. buttermilk
7 limes (juiced)
¼ cup patis
1 bunch cilantro (chopped)
4 stalks lemongrass (cores only, chopped)
4 clove garlic (smashed)
8 Hawaiian chili peppers (chopped)
2 tbsp. soy sauce
2 cup canola oil
6 stalks green onions (chopped)
¼ inch ginger
4 tbsp. brown sugar
1 lemon (juiced)
Cajun Creole seasoning
whole wheat flour
Instructions
Season chicken with salt and pepper, then marinate in buttermilk for about 1 hour.
To make vinaigrette, combine the lime juice, patis, cilantro, lemongrass, garlic, chili peppers, soy sauce, 2 cups canola oil, green onions, ginger, and brown sugar. Mix well and set aside.
Heat the remaining canola oil in a cast iron skillet or heavy pot.
Remove chicken from buttermilk. Drizzle lemon juice and season with Cajun Creole seasoning and salt and pepper to taste, then dust with flour. Fry in oil until crispy. Larger pieces will take longer. Once cooked, place chicken on paper towels to remove excess oil. Lastly place in a large bowl and pour the vinaigrette over the chicken, tossing to coat all sides. Cut as desired and serve.
Recipe By:
Prep + Cook Time:
1 hr 30 mins
Serving Size:
4 Servings
As featured in…
Apr. 30, 2014 Coupon Book
