Recipe courtesy of Max's Wine Dive
Show: Unique Eats
Episode: Wine Bars
Max's Fried Chicken
Total:
23 min
Active:
10 min
Yield:
8 pieces chicken
Level:
Easy
Total:
23 min
Active:
10 min
Yield:
8 pieces chicken
Level:
Easy

Ingredients

  • 1 (3-pound) chicken, cut into 8 pieces
  • 3 cups buttermilk
  • 1 cup honey
  • 2 teaspoons chopped chipotle chiles in adobo
  • 8 cups vegetable oil
  • 4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • Kosher salt and freshly ground pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika

Directions

In a large bowl, combine the chicken and buttermilk; refrigerate at least 24 hours and up to 2 days. In a food processor, combine the honey and chiles; blend until smooth. Set the chipotle honey aside.

In a large Dutch oven, heat the oil to 350 degrees F. In a large bowl, whisk together the flour, cornstarch, 2 teaspoons salt, 1 1/2 teaspoons pepper, garlic powder, onion powder, and paprika.

Working in batches, remove the chicken from the marinade and dredge in the seasoned flour; repeat. Add the chicken to the hot oil and fry until cooked through, about 12 to 15 minutes per batch. Repeat with the remaining chicken.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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