Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pesto Fried Chicken
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- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
