Fried Chicken and Artichokes with Salsa Brava

Name: Fried Chicken and Artichokes with Salsa Brava
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup beer; 1/3 cup sherry vinegar or white wine vinegar; 1 teaspoon dried oregano; 5 cloves garlic, smashed; 1 tablespoon coriander seeds, crushed; 3 bay leaves; Kosher salt and freshly ground black pepper; 18 chicken wing drumettes; Extra-virgin olive oil, for frying; 1 cup all-purpose flour; 1 8 .5-ounce can artichoke hearts, drained and halved; Lemon wedges, for serving; 1 6 -ounce jar piquillo or pimiento peppers, drained; 1/4 red onion, coarsely chopped; 1 clove garlic, coarsely chopped; 1/4 cup extra-virgin olive oil; 1/2 teaspoon ground coriander; 2 teaspoons smoked paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon dried thyme; Pinch of cayenne pepper; 2 tablespoons dry white wine; 2 teaspoons sherry vinegar or white wine vinegar; Kosher salt and freshly ground black pepper

Servings: persons

1 cup beer
1/3 cup sherry vinegar or white wine vinegar
1 teaspoon dried oregano
5 cloves garlic, smashed
1 tablespoon coriander seeds, crushed
3 bay leaves
Kosher salt and freshly ground black pepper
18 chicken wing drumettes
Extra-virgin olive oil, for frying
1 cup all-purpose flour
1 8 .5-ounce can artichoke hearts, drained and halved
Lemon wedges, for serving
1 6 -ounce jar piquillo or pimiento peppers, drained
1/4 red onion, coarsely chopped
1 clove garlic, coarsely chopped
1/4 cup extra-virgin olive oil
1/2 teaspoon ground coriander
2 teaspoons smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons dry white wine
2 teaspoons sherry vinegar or white wine vinegar
Kosher salt and freshly ground black pepper

1
Prepare the chicken: Mix the beer, vinegar, oregano, garlic, coriander, bay leaves, 2 teaspoons salt and 1/2 teaspoon black pepper in a large bowl.
2
Add the chicken, cover and refrigerate at least 6 hours or overnight.
3
Meanwhile, make the salsa: Puree the peppers, onion, garlic, olive oil, coriander, paprika, cumin, thyme, cayenne, wine and vinegar in a food processor until smooth.
4
Season with salt and black pepper, cover and refrigerate at least 2 hours.
5
Fry the chicken and artichokes: Heat 1 inch of olive oil in a large pot until a deep-fry thermometer registers 350 degrees F. Meanwhile, season the flour with salt and black pepper in a bowl.
6
Remove the chicken from the marinade and pat dry.
7
Dredge the chicken in the flour and fry in batches, turning as needed, until golden brown, 10 to 12 minutes.
8
Drain on paper towels.
9
Return the oil to 350 degrees F. Dredge the artichoke hearts in the remaining flour and fry until golden brown, 3 to 4 minutes.
10
Drain on paper towels and squeeze a few lemon wedges on top.
11
Serve the chicken and artichokes with the salsa and more lemon.
12
Photograph by Con Poulos

1018

kcal

Calories

Fat

Carbs

144

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 cup beer, 1/3 cup sherry vinegar or white wine vinegar, 1 teaspoon dried oregano, 5 cloves garlic, smashed, and more.

Yes, Fried Chicken and Artichokes with Salsa Brava falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!