-
1
SLAW: Stir together the cucumber and salt.
-
2
Place in a colander over a mixing bowl.
-
3
Refrigerate for 1 hour.
-
4
Squeeze remaining moisture out of cucumbers, discard all liquid, and place cucumber in mixing bowl.
-
5
Add yogurt, lime juice, mint, cilantro, carrot, scallion and sugar to the cucumber.
-
6
Mix until well combined.
-
7
Cover and refrigerate at least 3 hours, preferably overnight.
-
8
CHICKEN, ETC.
-
9
: Pour chipotle peppers and adobo sauce into a blender.
-
10
Add 2 cups buttermilk; cover and process until peppers are completely pureed.
-
11
Place chicken in a large zip top plastic bag and pour buttermilk mixture and remaining buttermilk over chicken.
-
12
Refrigerate for at least 3 hours or up to overnight.
-
13
Combine the masa, panko, salt and pepper in a large zip top plastic bag.
-
14
Drain chicken pieces; add to masa mixture, 1 at a time, and shake to coat.
-
15
Shake off excess; place on waxed paper for 15 minutes before frying.
-
16
Heat 4 inches of oil to 375 degrees F in a large cast iron skillet.
-
17
Fry chicken for about 4 minutes on each side or until browned on all sides.
-
18
Remove chicken from skillet and place on a paper towel lined platter.
-
19
Once well drained, keep chicken warm on a wire rack over a baking sheet in a oven preheated to 300 degrees F.
-
20
Serve chicken on a large platter with Cool Cucumber Slaw.
-
21
Garnish with Cilantro and cucumber wedges.
