Chipotle Fried Chicken
Chipotle fried chicken gets its flavor from two stages of heat and smoke. An overnight soak in adobo sauce and lime juice seasons the meat and keeps it tender, then a rub of chipotle, smoked paprika and cayenne goes on before a cornmeal coating. The crust fries up gritty and deep red instead of pale and floury. Placing thighs in the hot center and breasts at the edges helps the different cuts cook evenly.
Instructions
Stir the adobo sauce and lime juice together in a dish large enough to hold the chicken. Add the thighs, legs and breasts, turn them to coat, and refrigerate overnight.
Lift the chicken out of the marinade. Mix the chipotle powder, cayenne, garlic powder, smoked paprika, salt and black pepper, then sprinkle the blend over all sides of the chicken.
Press each piece into cornmeal until it is fully coated, then let it rest for 2 to 3 minutes so the crust can settle.
While it rests, melt the shortening in a large cast-iron skillet and bring it to 350°F.
Put the breasts and legs around the edges of the skillet and the thighs in the center.
Cook the chicken for 12 minutes on each side. Move the pieces to a cooling rack to drain and serve them while still hot.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
