4 legs and thighs, separated
2 cups buttermilk
1/2 cup chipotle in adobo sauce, chopped (or 1 whole can)
1 cup all-purpose flour
1 cup cornmeal
1 tbsp salt
1 tsp black pepper
1 tsp paprika
Vegetable oil for frying
For marinade:
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 fridge.
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. In a shallow dish mix the flour and cornmeal with the seasonings. Take the marinated chicken 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 meat thermometer inserted in the thickest part of the chicken pieces, not touching the bone nor piercing through, to make sure it reads 165 degrees F before removing it from the oil. Drain on paper towels and serve.
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 20 to 30 minutes
Inactive Prep Time:
Ease of preparation: Easy
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