PICKLED-JALAPEÑO FRIED CHICKEN
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