Aji Rocoto Hot Chicken
Difficulty: Medium | Makes: 8 Servings
This recipe uses Roland® Crushed Aji Rocoto and pickled onions for a spicy and zesty spin on classic hot chicken.
Ingredients
- 2 chickens (3-4lb) broken down and cut into 10 pieces
- 4 large eggs
- 2 cups buttermilk
- 4 cups all-purpose flour
- Roland® Grapeseed oil, for frying
- 1 cup & 2 tablespoons Roland® Crushed Aji Rocoto
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1-2 teaspoons cayenne pepper
- Kosher salt, as needed
- White bread, to serve
- Roland® Dill Pickles, sliced
- Roland® Pickled Onions
Directions
- Toss the chicken pieces with 2 tablespoons of kosher salt in a large bowl. Cover and chill at least 3 hours or overnight
- Whisk eggs, buttermilk, and 2 tablespoons of the aji rocoto pepper mash in a large bowl. In a separate mixing bowl, combine the all-purpose flour and 2 tablespoons of kosher salt
- Heat the grapeseed oil in a Dutch oven or fryer at 325° F. Pat the chicken dry. Start to dredge the chicken by dipping in the flour mixture first, then the buttermilk, and finally back into the flour again. Place the dredged chicken on a baking sheet lined with a wire rack
- Working in batches, fry the chicken until the crust is a deep golden brown and the thigh meat reaches an internal temperature of 160° F (around 15-18 minutes). Transfer to a wire rack and let the oil cool slightly
- Combine the remaining 1 cup aji rocoto pepper mash, brown sugar, garlic powder, cayenne pepper, and paprika in a blender until fully incorporated. Transfer to a medium mixing bowl and carefully whisk in ½ cup of the cooled frying oil. Brush the fried chicken with the spicy sauce and serve with white bread, pickles, and pickled onions
