PICK­LED-JALAPEÑO FRIED CHICKEN

Better Homes & Gardens - - Food -

If you can’t find canned pick­led jalapeños with car­rots and onions (such as La Costena), plain pick­led jalapeños work too. hands-on time 40 min. to­tal time 3 hr. 55 min.

1 28.2-oz. can pick­led jalapeños with car­rots and onions

31/ 2 to 4 lb. meaty bone-in chicken pieces (breast halves, thighs, and drum­sticks)

21/ 2 cups all-pur­pose flour 2/3 cup corn­starch

2 Tbsp. ground cumin

2 Tbsp. smoked pa­prika 1 egg 8 cups veg­etable oil

1. For mari­nade: Place pick­led jalapeños, car­rots, onions, and their juices into a food pro­ces­sor. Process un­til nearly smooth. Us­ing a large chef’s knife, cut chicken breast pieces in half cross­wise. In a large bowl com­bine all chicken and mari­nade, turn­ing chicken to coat evenly. Chill, cov­ered, at least 2 hours or overnight.

2. In a large bowl whisk to­gether flour, corn­starch, 2 Tbsp. kosher salt, the cumin, smoked pa­prika, and 2 tsp. black pepper. Re­move chicken from mari­nade one piece at a time, let­ting ex­cess drip back into bowl. Dip chicken into flour mix­ture, turn­ing to coat. Place on a wire rack over a 15×10-inch pan.

3. For bat­ter: Whisk egg into mari­nade un­til com­bined. Stir in re­main­ing flour mix­ture un­til com­bined. (Mix­ture will be very thick.)

4. Coat chicken pieces, one at a time, with bat­ter us­ing a spoon to evenly cover chicken. Re­turn bat­ter-coated chicken to rack. Chill at least 30 minutes or up to 2 hours. Dis­card any re­main­ing bat­ter.

5. In a 5- to 6-qt. heavy-bot­tom pan heat oil to 325°F. Cover a bak­ing sheet with pa­per tow­els; set a wire rack on top. Add chicken, three to four pieces at a time, to hot oil. Fry 15 to 18 minutes or un­til deep golden brown and cooked through (170°F for breast pieces, 175°F for thighs and drum­sticks). Trans­fer to wire rack; let drain

5 minutes. Trans­fer to a bak­ing sheet in a 300°F oven while fry­ing re­main­ing chicken. Makes 6 serv­ings. each serv­ing 685 cal, 40 g fat,

151 mg chol, 1,459 mg sodium, 29 g carb, 1 g fiber, 43 g pro.

I LOVE TO TAKE FOODS I GREW UP EAT­ING AND IN­COR­PO­RATE MEX­I­CAN IN­GRE­DI­ENTS TO GIVE THEM A MODERN TWIST. KATE RAMOS

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