1 cup milk
½ cup pesto
3 ½ pounds chicken pieces
3 cups flour
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
Vegetable oil
Mix milk and pesto.
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| I dare you to drink it. |
Add chicken pieces and soak
30 minutes.
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| Now I REALLY dare you to drink it. |
Dredge the chicken in flour mixed with paprika, salt, and pepper.
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| I tried to make sure some of the pesto was still clinging to each chicken piece. It's silly to let it go to waste. |
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| Dredge-hands. |
Fry in 350F oil, 12 to 15 minutes.
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| Gotta keep an eye on it - otherwise it'll cook unevenly. |
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| Case in point: The ones in the middle got extra-crispy. Fortunately, that's how The Dude likes 'em. |
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| Served on a plate that has a rooster drawing in the middle. (Not out of irony, but because it was clean.) |
My Rating: 4/5 "The chicken stayed moist, and the pesto blended with the spicy breading much more seamlessly than I expected it to. A unique flavor."
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