The Pioneer Woman Tasty Kitchen
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Chipotle-Infused Buttermilk Fried Chicken

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Level: Easy

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Description

Chicken wings brined in chipotle infused buttermilk and deep fried in peanut oil.

Ingredients

  • 2 whole Dried Chipotle Chiles
  • 2 cups Buttermilk
  • 1 teaspoon Dried Basil
  • 4 whole Chicken Wings
  • Peanut Oil, As Needed For Frying
  • 1 cup All-purpose Flour
  • ½ cups Potato Starch
  • 1 teaspoon Baking Powder
  • ½ cups Corn Meal
  • 2 teaspoons Paprika
  • ½ teaspoons Ground Sage
  • ½ teaspoons Ground Bay Leaves
  • 1 teaspoon Ground Mace
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Cayenne
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Ground Black Pepper
  • 2 teaspoons Kosher Salt

Preparation

Heat heavy cast iron skillet on high heat. Add chili peppers (remove seeds and veins if you prefer less heat) to the skillet for 2 minutes to release aroma of the smoked chiles. Remove chiles from heat and add to blender with buttermilk and dried basil. Pulse until chiles are broken down completely.

In a large bowl, add chicken and buttermilk mixture. Brine in refrigerator 2–8 hours.

Set up a metal rack with a foil-lined baking sheet beneath. Remove chicken from refrigerator, place on rack and let reach room temperature.

Heat oil in a deep skillet or fryer over medium high heat to 350ºF.

Mix flour, potato starch, baking powder, corn meal, and spices together in a large bowl. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the flour mixture.

Add chicken to the oil a few pieces at a time without overcrowding. Cover pan and fry anywhere from 5–7 minutes. Turn, cover and cook additional 3–5 minutes more.

Remove chicken from oil and let drain on metal rack for 5 minutes. Let cool for an additional 10 minutes before serving.

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