Latin Fried Chicken with Smoky Ketchup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 1/2 cup(s) buttermilk |
1/4 cup(s) minced cilantro (leaves and tender stems) |
2 tablespoon(s) minced chipotle chiles in adobo sauce |
1 teaspoon(s) adobo sauce |
1 1/2 teaspoon(s) garlic powder, divided use |
2 1/2 teaspoon(s) salt, divided use |
1/2 teaspoon(s) plus a pinch freshly ground black pepper, divided use |
1 chicken (5 to 5 1/2 pounds), cut into 10 serving pieces |
3 cup(s) self-rising flour |
2 teaspoon(s) paprika |
1 teaspoon(s) ground coriander |
1 teaspoon(s) cayenne pepper |
1 teaspoon(s) ancho chile powder |
vegetable oil for deep frying (about 4 to 5 cups) |
1 1/2 cup(s) ketchup |
2 tablespoon(s) minced chipotle chiles in adobo sauce |
1 teaspoon(s) adobo sauce |
2 teaspoon(s) ancho chile powder |
Directions:
1. For the chicken, in a large glass (or other nonreactive) bowl, combine the buttermilk, cilantro, chipotle, adobo, 1/2 teaspoon garlic powder, 1 teaspoon salt and a pinch of black pepper. Add the chicken and toss to coat. Cover and chill at least 6 hours, and up to 24 hours.
2. Heat the oven to 325 degrees. Fit two baking pans with wire cooling racks; set aside. In a large bowl, combine the flour, paprika, remaining 11/2 teaspoons salt, coriander, remaining 1 teaspoon garlic powder, cayenne, ancho chile powder and remaining 1/2 teaspoon black pepper. Mix well. Dredge the chicken in the flour mixture and set the pieces on one of the prepared racks. (Reserve remaining flour mixture.) Let the chicken air-dry for 5 minutes.
3. In a large Dutch oven, pour oil to a depth of 31/2 inches and heat to 360 degrees.
4. Working in batches, dredge the chicken in the flour mixture a second time. Fry as many pieces as will comfortably fit in the pan without crowding. Fry the white meat for 8 minutes and the dark meat for 10 minutes, transferring pieces to second prepared rack.
5. Bake 20 to 25 minutes or until an instant-read thermometer inserted into a thigh registers between 180 and 185 degrees, and the juices run clear when chicken is pierced with a fork. To keep chicken warm up to an hour, reduce oven to 250 degrees and leave chicken in the oven.
6. For the ketchup, in a small bowl, stir together the ketchup, chipotle, adobo and chile powder. Cover and chill up to 1 week until ready to use. Makes 4 to 6 servings.
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