Crispy Spiced Fried Chicken
4 pounds chicken wings, legs and thighs, trimmed of excess fat
2 cups buttermilk or plain nonfat yogurt
2 1/2 tablespoons kosher salt
8 teaspoons ground chipotle powder
2 cups all-purpose flour
1/2 teaspoon cayenne pepper
Peanut oil, for frying
Rinse the chicken and pat dry. Cut the wings in half
and discard the wing tips. In a bowl, mix the
buttermilk with 1 tablespoon of the kosher salt and 2
teaspoons of the chipotle powder. Add the chicken,
turn to coat and let stand at room temperature for 20
minutes.
In a resealable plastic bag, mix the flour with the
remaining 2 tablespoons of chipotle powder, the
cayenne and the remaining 1 1/2 tablespoons of kosher
salt. Seal the bag and shake to blend.
In a large, heavy skillet, heat 3/4 inch of peanut oil
to 360 degrees F. Working in 2 batches, shake the
buttermilk off the chicken, put the chicken in the bag
with the flour mixture and shake to coat well. Add the
chicken to the hot oil and fry over moderate heat,
turning once or twice, until golden and crisp, about
20 minutes; lower the heat if necessary so the chicken
doesn't brown too quickly. Drain the chicken on a rack
lined with paper towels and serve immediately.
Yield: 4 servings
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