Victor’s Fried Chicken and Homemade Aioli Sauce

There’s nothing quite like fried chicken; especially when it’s really, really good. So good that you think about it on a regular basis.

My husband, Victor, makes this heavenly delight on occasion.

Victor's Fried Chicken Plated

It’s incredible. Incredible. The chicken is always juicy, the breading is crispy and crunchy and flavorful.

I’ve noticed that one of the main barriers to perfection for many a fried chicken platter is that the breading is all texture and no flavor. TheĀ  breading Victor makes hasĀ  just a hint of spice, just a hint of pepper and just a hint of buttery butter.

Victors Fried Chicken On the Plate

His isn’t greasy. And, if you eat it a day later, it’s almost better, believe it or not.

And you know, every stylish residential dweller needs a fabulously delicious recipe in tow right? Victor’s Fried Chicken is a crowd pleaser and you’ll find people will ask for it by name.

I’ve included Victor’s secrets for fried chicken success and a homemade aioli dipping sauce below:

Victor’s Fried Chicken Secrets
+ Marinate the chicken in buttermilk beforehand.
+ Make sure your oil is at the right temperature. If it’s too cold, it will soak up lots of oil. If it’s too hot, your chicken will be overcooked.
+ Use cinnamon, black pepper and cayenne pepper in your breading. Black pepper adds flavor and cayenne pepper adds some heat.
+ Only dredge once; not multiple times.

Victors Fried Chicken DredgingVictors Fried Chicken OilVictors Fried Chicken Drying

Victor’s Recipe | Breading
+ A couple cups of flour
+ About a tbsp salt
+ About 2 tbsps of cinnamon
+ Black pepper and cayenne pepper to taste

Victor’s Recipe | Marinade
+ Marinate in buttermilk for at least an hour.
+ Add cayenne pepper to the marinade to taste.

Victor’s Recipe | Oil
+ Use peanut, corn or olive oil. Victor is not a fan of canola oil.
+ Heat oil to between 350 to 375 degrees. Victor says staying on the higher side is better because when you put the chicken in, it cools it down.

Just place the chicken in the oil and let it cook until it looks done (about 5-7 minutes per piece.)

Victor’s Homemade Aioli Sauce
+ 1/2 cup mayonnaise
+ 1 tbsp Sriracha

Victor suggests Duke’s as the mayonnaise of choice and Sriracha is a phenomenal hot sauce that even me (a hot sauce hater) actually enjoys.

Victors Fried Chicken Close Up

If you try this simple little recipe out, let me know!

4 Comments

  1. Heaps of Good information in your posting, I favorited your blog post so I can visit again in the future, Cheers

  2. Yolanda J. says:

    It’s great to obtain innovative recommendations for dishes together with straightforward ways to cook them. I served this for our supper last saturday. Everyone adored it, most definitely I’ll be serving it often from now on.