Photo: Spicy Fried Chicken Recipe
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.
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By tonycaudill
Texas
on August 24, 2010
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I have printed the recipe and am at the present wondering where the one item,that is usually in all recipes from the south and fried chicken: Where's the egg? All the times I have fried chicken I have used an egg and milk mixture.Totally lacking in this recipe.After reading the comments (a lot were negative, I have decided to "tweek" the way it's done a wee bit. I am going to use a mix of egg and milk 2 eggs and a wee bit of milk to cover the chicken before breading in a altered mixture of flour 3 cups,and 1/4 cup cornmeal.Am using chicken breasts,split.Used garlic salt and ground pepper. Will let ya know how it was later. :
By velez9345_10994060
Marietta, GA
on May 17, 2010
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A easy recipe but I do not know what is the problem with me that everytime that I fry the chicken skin came out burned. I monitored the oil temperature to be no higher than 350, so I do not kwon why this happen.
By OneLadyInDC
Washington, DC
on October 18, 2009
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I don't know if it was the cornmeal or what - but the chicken was flat out unexciting and bland. DEFINITELY the opposite of 'spicy' - it wasn't even flavorful. Don't waste your time, money and energy!!
Read all 11 reviews