Cast-Iron Fried Chicken With Banana Pepper Aioli
Brined chicken thighs and breasts fried in cast iron until golden, topped with a tangy banana pepper aioli made from roasted peppers, mayo, and sour cream. The seasoned flour coating uses garlic powder, onion powder, and black pepper for depth. A Southern-style preparation with sweet-savory notes from sorghum and elderberry jam served alongside. Best for casual dinners or comfort food gatherings where rich, indulgent fried chicken shines.
Ingredients
- 1 ½ cup pickle juice
- 1 ½ cup banana pepper juice
- 3 piece chicken breast or thigh, large
- 4 piece chicken wing or drumstick, small
- 2 whole banana peppers, roasted
- 4 teaspoon banana pepper juice
- ½ cup mayonnaise
- 2 tablespoon sour cream
- salt
- black pepper
- 4 cup all-purpose flour
- 2 tablespoon black pepper
- 4 tablespoon kosher salt
- 4 tablespoon garlic powder
- 2 tablespoon onion powder
- 4 cup cooking lardvegetable oil or shortening1:1neutral_fat
can increase smoke point
- 1 pound butter
- 4 tablespoon sorghum
- 4 teaspoon elderberry jamblackberry jam or cherry jam1:1preserve_swap
similar sweet-tart profile
Instructions
- 1
Marinate chicken pieces in combined pickle juice and banana pepper juice overnight in refrigerator.
- 2
Mince roasted banana peppers and remove seeds. Combine with banana pepper juice, mayonnaise, and sour cream in mixing bowl. Season with salt and pepper. Set aioli aside.
- 3
Combine all-purpose flour, black pepper, kosher salt, garlic powder, and onion powder in bowl.
- 4
Heat lard in cast iron skillet over medium heat.
- 5
Melt butter separately. Coat marinated chicken in melted butter, then press into seasoned flour, coating both sides evenly.
- 6
Place breaded chicken into hot lard. Fry until golden brown, turn over and repeat until internal temperature reaches 165 degrees Fahrenheit.
- 7
Remove chicken from heat. Drizzle with sorghum and top with banana pepper aioli. Serve with elderberry jam on the plate.
Tips
Overnight brining tenderizes chicken and infuses flavor throughout. Plan ahead or use minimum 8 hours for best results.
Cast iron maintains consistent fry temperature and creates superior crust. Keep heat at medium to prevent burning outside before cooking inside.
Roast banana peppers yourself if fresh ones unavailable, or use jarred roasted peppers for convenience with minimal flavor loss.
Good to Know
Refrigerate aioli in airtight container up to 3 days. Store fried chicken in airtight container up to 4 days. Reheat in 350F oven until warmed through.
Prepare aioli up to 2 days ahead. Marinate chicken overnight as directed. Breading mixture can be assembled several hours prior.
Serve hot from cast iron skillet directly to plates. Accompany with elderberry jam on the side. Pairs well with coleslaw, cornbread, or greens.
Common Mistakes
Use meat thermometer to avoid undercooking; 165F is food safety minimum.
Maintain medium heat throughout frying to avoid burning breading before chicken cooks through.
Allow chicken to rest 2-3 minutes after removing from oil to retain juices.
Substitutions
Dairy-Free Swaps
General Alternatives
can increase smoke point
similar sweet-tart profile
FAQ
Can I prepare the brine ahead of time?
Yes, combine pickle juice and banana pepper juice up to 24 hours before use. Store covered in refrigerator. This allows flavors to meld and saves time on cooking day.
What if I don't have a cast iron skillet?
Use a heavy-bottomed stainless steel or Dutch oven skillet. Cast iron distributes heat more evenly and prevents sticking, but adequate heavy cookware will work with careful temperature monitoring.
How long can I keep the finished fried chicken?
Store fried chicken in airtight container in refrigerator for up to 4 days. You can freeze for up to 3 months. Reheat in 350F oven for 15-20 minutes until warmed through.