Buttermilk fried chicken with chipotle mayonnaise
- 2 cups (500 ml/17 fl oz) buttermilk
- 1/2 onion, coarsely grated
- 2 teaspoons dried oregano
- 1 teaspoon mild sweet paprika
- 1 garlic clove, crushed
- 1.5 kg (3 lb 5 oz) chicken thigh and drumstick pieces, skin on
- vegetable oil, for deep-frying
- lime wedges, to serve
- 2 cups (300 g/10 1/2 oz)
- plain (all-purpose) flour
- 1 tablespoon mild sweet paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 3 large egg yolks
- 1 teaspoon dijon mustard
- 1 tablespoon lime juice
- 1 1/2 cups (375 ml/12 1/2 fl oz) light olive oil
- 1 chipotle chilli in 2 teaspoons
- adobo sauce, puréed
- sea salt
Combine the buttermilk, onion, oregano, paprika and garlic in a medium-sized bowl. Add the chicken pieces, cover with plastic wrap and refrigerate overnight.
Remove the chicken from the buttermilk and drain in a colander. Strain the buttermilk into a medium-sized bowl, discarding the solids.
Combine the spice-coating ingredients in a large zip-lock bag. Add the chicken pieces, a few at a time, and shake to coat. Dip the chicken in the reserved buttermilk and coat again in the spiced flour. Arrange on a wire rack and set aside for 15 minutes, to dry slightly.
Meanwhile make the mayonnaise: whisk the egg yolks, mustard and lime juice together in a small bowl. Gradually pour in the oil, whisking continuously, until thick. Add the chipotle and adobo purée and stir to combine. Season with salt. Transfer to a small serving bowl, cover and refrigerate.
Two-thirds fill a deep-fryer or a large heavy-based saucepan with vegetable oil and heat to 190°C Place a clean wire rack on a baking tray, for draining. Cook the chicken in batches for 8–10 minutes, until crisp, goldenbrown and the juices run clear when a skewer is inserted into the thickest part of the flesh. Drain on the rack.
Serve hot with chipotle mayonnaise and lime wedges.
This recipe first appeared in Great Pub Food by Rachael Lane ($34.95).