Best 3 Ingredient Pesto Fried Chicken Recipes

3-Ingredient Pesto-Grilled Chicken with Peaches image

Provided by Katherine Sacks

Yield 4 servings

Number Of Ingredients 6

1 3/4 cups store-bought or homemade pesto, divided
1/2 cup plus 2 tablespoons vegetable oil, divided, plus more for grill
1 3/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
8 small bone-in, skin-on chicken thighs (about 3 pounds)
4 ripe peaches, halved

Steps:

Whisk 1 1/2 cups pesto, 1/2 cup oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Add chicken to bowl and slide your hand between skin and meat to loosen skin. Rub half of pesto mixture under skin, then half over outside. Cover bowl with plastic wrap and chill at least 1 hour or up to overnight.
Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Season chicken with remaining 3/4 tsp. salt and 1/4 tsp. pepper. Grill chicken, skin side down, covered, until golden brown and lightly charred, 7-9 minutes. Turn and grill until cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 5-7 minutes. Transfer chicken to a plate.
Brush peach halves with oil. Reduce heat to medium and grill peaches, cut side down, until warmed through, 2-3 minutes.
Meanwhile, whisk remaining 1/4 cup pesto and 2 Tbsp. oil in a small bowl. Arrange chicken and peaches on a platter and drizzle pesto sauce over. Serve remaining sauce alongside.

Pesto

Provided by canarygirl

Categories Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 1/2 lbs boneless skinless chicken breasts
3 tablespoons purchased pesto sauce (I use Classico)
1/4 cup corn flake crumbs

Steps:

Pesto Fried Chicken image

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

1 3 1/2-pound whole chicken
1 cup milk
1/2 cup prepared pesto
3 cups all-purpose flour
1 teaspoon paprika
Kosher salt and freshly ground pepper
Vegetable oil, for frying

Steps:

Cut the chicken into 8 pieces. In a large bowl, whisk together the milk and pesto; add the chicken, then soak and refrigerate for 30 minutes.
Remove the chicken and pat dry. In a shallow plate, whisk together the flour, paprika and 1 teaspoon each salt and pepper, then dredge the chicken in the mixture to coat.
Heat a few inches of vegetable oil in a large pot until it registers 350˚ F on a deep-fry thermometer. Add the chicken and fry, turning occasionally, until golden, 12 to 15 minutes; transfer to paper towels to drain.