Recipes : Spicy Fried Chicken : Food Network

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Spicy Fried Chicken
Recipe courtesy Danny Boome Ltd

Ingredients
4 legs and thighs, separated
2 cups buttermilk
1/2 cup chipotle in adobo sauce, chopped (or 1 whole can)
Vegetable oil, for frying
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon paprika

For marinade:

Directions
In a large zip top bag place chicken pieces with the buttermilk and
chipotle. Close bag and mix making sure mixture is evenly distributed. Marinate for up to 8 hours or

overnight in the refrigerator.

Fill a large 12-inch cast iron skillet with oil to the depth of about 1/2 to 3/4-inch and heat until
hot, about 325 degrees F.

In a shallow dish mix the flour and cornmeal with the seasonings. Remove the chicken from the
marinade and dredge into the flour/cornmeal mixture. Repeat this process until all pieces are
coated. Gently lower the chicken into the hot oil and fry for about 10 minutes on each side, until
golden brown and the chicken is cooked through. The oil temperature will drop to about 290 degrees F
when the chicken is first added to the hot oil, but will raise back up to 325 degrees F during the
cooking process. Use an instant-read thermometer inserted in the thickest part of the chicken
pieces, not touching the bone nor piercing through, to make sure it registers 165 degrees F before
removing it from the oil. Drain on paper towels and serve.