CRISPY Fried Chicken with Garlic & Herb Aioli!

Addictive crispy chicken, fuzzy with harissa spice, this is a next level chicken dinner! Serve it with a crisp green salad lightly dressed or with roast potatoes like I do here. Any leftover aioli will keep in the fridge for 3 days.

Serves: 4

Ingredients (US & METRIC):

200g/ 7 oz greek yoghurt
2 tbsp rose harissa paste
3 cloves garlic, grated
50ml/ ¼ cup white wine vinegar or distilled malt vinegar
650g/ 1 ½ lb skinless boneless chicken thighs, sliced into strips
1kg/ 2.2 lb baby new potatoes, slice in half
3 tbsp olive oil
Schwartz Harissa powder, to coat
1ltr/ 34 fl oz vegetable oil, for frying
Sea salt and freshly ground pepper

For the aioli:
2 large handfuls of mixed picked coriander, mint and parsley leaves
2 garlic cloves, crushed
2 free range egg yolks
2 tsp white wine vinegar
175ml/ 6 fl oz vegetable oil
100ml / 3 fl oz light olive oil

For the coating:
180g/ 6 oz plain flour
60g/ 2 oz cornflour
1 tsp ground cumin
½ tsp ground coriander
1tsp sweet smoked paprika

Get the full method here: https://donalskehan.com/recipes/harissa-fried-chicken-with-garlic-herb-aioli/

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