Spicy Fried Chicken

1. 1

   In a large zip top bag place chicken pieces with the buttermilk and chipotle.

2. 2

   Close bag and mix making sure mixture is evenly distributed.

3. 3

   Marinate for up to 8 hours or overnight in the refrigerator.

4. 4

   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 F.

5. 5

   In a shallow dish mix the flour and cornmeal with the seasonings.

6. 6

   Remove the chicken from the marinade and dredge into the flour/cornmeal mixture.

7. 7

   Repeat this process until all pieces are coated.

8. 8

   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.

9. 9

   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.

10. 10

    Use an instant-read thermometer inserted in the thickest part of the chicken pieces, not touching the bone nor piercing through, to make sure it registers 165 degrees F before removing it from the oil.

11. 11

    Drain on paper towels and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.