Spicy Fried Chicken
This recipe creates a flavourful spicy fried chicken. Chicken pieces are first marinated in a mixture of buttermilk and chopped chipotle in adobo sauce. They are then coated in a seasoned blend of flour and cornmeal before being fried in hot oil. The result is crispy, golden chicken with a kick of heat from the marinade. The process takes about 25 minutes of active cooking time, plus marinating, and serves four people.
Ingredients
- 4 legs and thighs, separated
- 450ml buttermilk
- 110ml chipotle in adobo sauce, chopped (or 1 whole can)
- Vegetable oil, for frying
- 225g all purpose flour
- 225g cornmeal
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon paprika
- Tongs
Method
- Combine the chicken pieces, buttermilk, and chopped chipotle in a large zip-top bag. Seal the bag and massage to distribute the marinade evenly. Refrigerate to marinate for up to 8 hours or overnight.
- Pour vegetable oil into a large 30cm cast iron skillet to a depth of about 1.3 to 1.9cm. Heat the oil until it reaches 160 to 170 degrees, gas mark 3.
- In a shallow dish, whisk together the all-purpose flour, cornmeal, salt, black pepper, and paprika.
- Take the chicken from the marinade and dredge each piece thoroughly in the flour and cornmeal mixture. Coat all pieces, repeating if necessary.
- Carefully place the coated chicken into the preheated oil. Fry for approximately 10 minutes on each side until golden brown and fully cooked.
- Note that the oil temperature will fall to about 140 degrees when you add the chicken but will climb back to 160 to 170 degrees as it cooks.
- To check for doneness, insert an instant-read thermometer into the thickest part of a chicken piece, avoiding the bone and ensuring it does not pierce through. The chicken is ready when it registers 75 degrees.
- Transfer the cooked chicken to paper towels to drain off excess oil before serving.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryButtermilk
AuthorFood Network UK