Fried Chicken and Artichokes with Salsa Brava
Crispy, golden perfection awaits with this Fried Chicken and Artichokes with Salsa Brava recipe—a tantalizing fusion of rich, savory flavors and Mediterranean flair. Juicy, bone-in, skin-on chicken thighs are marinated in tangy buttermilk and coated in a smoky flour mixture before being fried to crunchy, golden perfection. Tender artichoke hearts, lightly dredged and fried, add a unique twist, balancing the hearty chicken with a touch of elegance. The dish is elevated by a bold, homemade salsa brava, crafted from fire-roasted red bell peppers, zesty tomato paste, and a hint of chili heat, offering the perfect balance of spice and sweetness. Finished with a sprinkle of fresh parsley, this crowd-pleaser is as stunning as it is delicious, ideal for impressing guests at dinner parties or elevating weeknight meals.
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Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 4 pieces artichoke hearts (fresh or canned, halved)
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup buttermilk
- 3 cups vegetable oil (for frying)
- 2 medium red bell peppers
- 2 tablespoons tomato paste
- 0.5 teaspoon red chili flakes
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 2 tablespoons fresh parsley (chopped, for garnish)
Directions
Step 1
In a bowl, combine the buttermilk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the chicken thighs and marinate for at least 1 hour, or overnight in the refrigerator.
Step 2
If using fresh artichoke hearts, trim and boil them in salted water for 10 minutes until tender. Drain and set aside. If using canned artichoke hearts, drain and pat them dry.
Step 3
In another bowl, mix the flour, cornstarch, smoked paprika, garlic powder, remaining 1 teaspoon of salt, and remaining 1/2 teaspoon of black pepper to make the coating mixture.
Step 4
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C).
Step 5
Remove the chicken from the buttermilk marinade, letting the excess drip off. Dredge each thigh in the flour mixture, ensuring it is fully coated.
Step 6
Carefully lower the chicken thighs into the hot oil. Fry for 12–15 minutes, turning occasionally, until the chicken is golden brown and fully cooked (internal temperature of 165°F/74°C). Remove and let drain on a wire rack over paper towels.
Step 7
Dredge the artichoke halves in the same flour mixture and fry them in batches for 2–3 minutes until golden and crispy. Remove and set aside.
Step 8
To make the salsa brava, roast the red bell peppers over an open flame or in the oven until the skin is charred. Let cool, then peel, seed, and chop them.
Step 9
In a blender, combine the roasted peppers, tomato paste, red chili flakes, white vinegar, olive oil, sugar, and a pinch of salt. Blend until smooth. Adjust seasoning to taste.
Step 10
Serve the fried chicken and artichokes together on a platter, generously drizzle with the salsa brava, and garnish with freshly chopped parsley.
Nutrition Facts
| Serving size | (2502.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8591.3 |
| Total Fat 841.8g | 0% |
| Saturated Fat 137.2g | 0% |
| Polyunsaturated Fat 3.1g | |
| Cholesterol 512.8mg | 0% |
| Sodium 6744.5mg | 0% |
| Total Carbohydrate 192.6g | 0% |
| Dietary Fiber 39.6g | 0% |
| Total Sugars 33.2g | |
| Protein 149.3g | 0% |
| Vitamin D 126.9IU | 0% |
| Calcium 575.4mg | 0% |
| Iron 21.2mg | 0% |
| Potassium 3507.1mg | 0% |
Source of Calories