Fried to perfection, this crispy chicken is flavored with garlic, chipotle and lime.
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You can use other oils. Peanut oil just has a higher smoke point (which just means you can bring it to a higher temperature without burning it).
However, canola, vegetable, or even grapeseed oil will work fine. Just make sure you don't go past 375° D.
We just had this for dinner with homemade mac and cheese.....yummy comfort food!! I only marinated it for about 5 - 6 hours. It would probably have been even better over night, but was still very flavourful. I might try this with chicken strips and maybe a blue sheese dip or similar. This one is a keeper for when the kids have friends over....thanks.
Leftovers are also great. We used to make this when we catered in the film industry and it was always a hit. The next morning we made quesadillas with any leftovers and people went crazy...including myself.
Chicken strips and blue cheese...sounds delicious! Thanks Patricia
Hi there - we made the marinade last night and the chicken has been sitting happily in the covered container in the fridge since. Should we remove the chicken to bring up to room temperature before frying?
Chicken should not be brought to room temperature prior to cooking, as this is not a food safe practice. Chicken and other types of poultry are highly perishable and susceptible to salmonella bacteria, so it is best to store the chicken in the refrigerator until you are ready to cook it.
It is better to monitor the temperature of the oil than to let chicken come to room temperature. As Step 3 indicates, you may need to turn the temperature of the oil up slightly to compensate for the cold chicken - this depends on how large of a batch you are frying. We used to cook this for crews of 150 people and we never let chicken come to room temperature. Just give the oil enough time between each batch to reheat. Happy cooking! Hope this helps.
Wow, I have make this recipe twice now. It is just so yummy ! The first time I followed the recipe exact and it was awesome. The only thing that i did different was i cooked it with Canola oil not Peanut. The second I tweaked it a little, just adding a little more Lime, Chipotle and adding a few more seasonings to the flour coating ( Garlic powder and some Italian seasoning ) and it was really good the second time too. Thanks so much for the awesome recipe:)
I made this last night for my husband and I and we both loved it. We used chicken thighs - I'm too lazy to butcher my own chicken brests and I'm cheap. I didn't taste much chipotle, but I did use a chipotle bouillon instead of the puree - couldn't get a hold of the puree.
What is the importance of the cream in marinating the chicken?
And if I added more lime would the acidity curdle the cream or start to cook the chicken like how shrimp can cook in an acidic citrus juice? (I always worry about adding acidity...)
You should be okay to add a bit more acidity, the chicken is quite dense so it won't cook it through like seafood. As for the chipotle you can increase the amount next time if you like (but try to find the canned chipotle in adobo sauce first, as it adds really nice flavor - and likely a bit more heat than the bouillon).
The cream (and acid) act much like buttermilk, which is also very common when making fried chicken. The cream is also helps to more evenly distribute the added flavors. It is also saves you a step later when you go to flour the chicken, as you won't have to roll it in milk and/or egg first.
Hope this helps! Glad you liked it.
I have made fried chicken only about 3 times in my life and each time it didn't turn out good. Thus the reason for not making it often. The crust would maybe good, but the chicken didn't have a lot of flavor.
My husband was SO impressed with my chicken tonight! :) YES!!! He loved it. Thanks for the incredible recipe.
I forgot to use the Peanut Oil I had bought specifically for this recipe and went on auto-pilot and used canola oil. It was too late when I realized and I wondered what different it would've made - so I'm glad someone asked that earlier. Good to know I didn't miss out on any further flavor.
Thanks for your swift reply.
I agree, cooking is indeed fun and I love this e-Learning cooking site! I am certian it is poplular, I intend to use it much more in the future - it has been a very positive experience. 'Peri-Peri Chicken' coming up...!
Many thanks, David.
I'm about to purchase the ingredients for the chipolte chicken, however I was just wondering whether it was essential that the chicken be on the bone? Stupid question I know, but sometimes I cook for fussy people!!
I look forward to hearing from you dawn