Cookbook:Chipotle Fried Chicken

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Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

  • 2 each skinless chicken thighs, legs, and boneless skinless chicken breasts
  • 1/2 cup adobo sauce
  • 16 ounces vegetable shortening
  • 1/4 cup freshly squeezed lime juice
  • Cornmeal as needed


  • 3 tbsp chipotle powder
  • 2 tsp cayenne pepper
  • 1 tbsp garlic powder
  • 2 tbsp smoked paprika
  • 2 tbsp salt
  • 1 tbsp black pepper

Procedure[edit | edit source]

  1. Combine adobo sauce and lime juice and pour over chicken. Refrigerate overnight.
  2. Remove chicken from adobo mixture. Combine Seasoning ingredients and sprinkle over chicken.
  3. Dredge chicken in cornmeal. Let rest for 2-3 minutes.
  4. Meanwhile, heat shortening in a large cast iron skillet to 350°. Place breasts and legs around the edges, then place thighs in the center.
  5. Cook for 12 minutes per side. Drain on a cooling rack and serve.