Cookbook:Chipotle Fried Chicken
Chipotle Fried Chicken | |
---|---|
Category | Chicken recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
editMeat
edit- 2 ea. skinless chicken thighs, legs, and boneless skinless chicken breasts
- ½ cup adobo sauce
- ¼ cup freshly-squeezed lime juice
- Cornmeal as needed
- 1 lb vegetable shortening
Seasoning
edit- 3 tbsp chipotle powder
- 2 tsp cayenne pepper
- 1 tbsp garlic powder
- 2 tbsp smoked paprika
- 2 tbsp salt
- 1 tbsp black pepper
Procedure
edit- Combine adobo sauce and lime juice and pour over chicken. Refrigerate overnight.
- Remove chicken from adobo mixture. Combine the seasoning ingredients, and sprinkle over chicken.
- Dredge chicken in cornmeal. Let rest for 2–3 minutes.
- Meanwhile, heat shortening in a large cast-iron skillet to 350°F. Place breasts and legs around the edges, then place thighs in the center.
- Cook for 12 minutes per side. Drain on a cooling rack and serve.