Recipe: Spicy Mexican Southern Fried Chicken | KCET
Recipe: Spicy Mexican Southern Fried Chicken
This recipe was originally published on patijinch.com.
Spicy Mexican Southern Fried Chicken
Pollo Frito a la Mex
Serves 4 to 5
- 4 chiles de arbol, stemmed
- 4 guajillo chiles, stemmed and seeded
- 1 3-4 pound chicken cut into 10 pieces
- 3 cups buttermilk
- 1/2 cup sauce from chipotles in adobo
- Vegetable oil for frying
- 3 cups all-purpose flour
- 1 teaspoon paprika
- 2 teaspoons kosher or sea salt plus more to season the chicken
- 1/2 teaspoon pepper, plus more to season the chicken
- 1/2 cup honey
- 1/4 cup canned sliced habanero chiles
Heat a comal or cast iron skillet over medium high. Toast the chile de arbol and the guajillo until both sides are slightly charred. Remove from heat and let cool. Once the chiles have cooled, add them to a spice or coffee grinder and finely grind.
Add chicken pieces to a large bowl. Season with salt and pepper and 1 tablespoon of the ground chile mixture (reserve the rest). Pour the buttermilk and sauce from chipotles in adobo over the chicken and mix gently to combine. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or up to 48 hours. The longer the chicken marinates, the more the flavors will soak in.
When you are ready to cook the chicken, fill a dutch oven or heavy bottomed pan a little less than halfway full with oil and preheat until the temperature reaches 365 degrees Fahrenheit on a fry thermometer (or test the oil by dropping in a small piece of chicken, it should actively bubble around it).
Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with a rack.
Add the remaining chile mixture to a large bowl, along with the flour, paprika, salt and pepper, and whisk to combine. Remove the chicken one piece at a time from the buttermilk - shaking off any excess buttermilk - and put it into the bowl with the flour mix, rotating it to coat.
Once all the chicken is in the bowl and fully coated with the flour mix, one at a time, place 2 to 3 pieces into the hot oil, depending on the size of your pan. Be careful not to overcrowd the pan. Fry for 3 to 4 minutes, then flip and fry for 3 more minutes, or until it is a dark golden brown. Transfer to the sheet pan with a rack and place into the oven. Let the oil return to 365 degrees Fahrenheit and repeat the process with remaining chicken pieces.
Use a meat thermometer to check the internal temperature of the chicken. They should all be at least 165 degrees Fahrenheit. If the chicken is not fully cooked, leave it in the oven for another 10 to 15 minutes, flipping halfway through.
When chicken is ready to serve, heat the honey in a saucepan or in the microwave. Add habaneros with a little of their liquid and stir together. Place the fried chicken on a serving platter and drizzle the habanero honey over the chicken. Serve immediately with extra habanero honey sauce on the side.
During a visit to Los Angeles to get updates on anti-coronavirus efforts, Gov. Gavin Newsom today announced the signing of an executive order barring eviction of renters affected by the virus.
Five more deaths due to coronavirus were reported today in Los Angeles County, raising the total to 26, and the county's mortality rate from the illness rose above the levels seen across the country and in New York City.
For Martini and the thousands of others in her profession, the future of the real estate market in Southern California is unknown. Experts say it's too soon to know what will happen to the market and how the pandemic will affect prices.
Check out this list of 122 insightful programs on KCET, all ready for you to stream online for free right now.
- 1 of 252
- next ›
Pati is invited to cook a special Cinco de Mayo dinner at the prestigious James Beard House in New York.
Along with Chef Guillermo Gomez of Cabo's luxurious Esperanza Hotel, Pati sets out into the Sea of Cortez to reel in the catch-of-the-day that they will later grill up beachside.
Pati spends the day in Los Cabos with local legend Edith Jimenez, who worked her way up from waitress to living out her dream of owning the restaurant.
One of the region's most celebrated chefs, Javier Plascencia, gives Pati a tour of the Baja he knows and loves before they make their way to his newest restaurant, Jazamango.
In the crystal clear waters off Baja Sur's breathtaking capital, La Paz, Pati swims with whale sharks, then satiates the appetite she worked up with some must-eat local food.
- 1 of 8
- next ›