This may look like classic fried chicken, but there’s actually a secret ingredient! We combine milk with pesto and soak the chicken inside for a bolder, yummier flavor. The pesto also gives it a punch of garlic and basil that’s both fun and unexpected.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 3 1/2-pound whole chicken
- 1 cup milk
- 1/2 cup prepared pesto
- 3 cups all-purpose flour
- 1 teaspoon paprika
- Kosher salt and freshly ground pepper
- Vegetable oil, for frying
Instructions
- Cut the chicken into 8 pieces. In a large bowl, whisk together the milk and pesto; add the chicken, then soak and refrigerate for 30 minutes.
- Remove the chicken and pat dry. In a shallow plate, whisk together the flour, paprika and 1 teaspoon each salt and pepper, then dredge the chicken in the mixture to coat.
- Heat a few inches of vegetable oil in a large pot until it registers 350˚ F on a deep-fry thermometer. Add the chicken and fry, turning occasionally, until golden, 12 to 15 minutes; transfer to paper towels to drain.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1862 |
| Total Fat | 143 g |
| Saturated Fat | 20 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 64 g |
| Cholesterol | 211 mg |
| Sodium | 1574 mg |