Green Chile Fried Chicken

Name: Green Chile Fried Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Southern
Ingredients: 1 kilograms assorted bone-in, skin-on chicken pieces (about; 6 servings Flour, as needed, for dredging; 4 Tbsps plus two teaspoons kosher salt, divided; 473 milliliters low-fat buttermilk; 1 teaspoon nutmeg, freshly ground; 6 servings Oil, as needed, for frying; 6 to 8 dried green Thai bird chiles, seeds removed and freshly ground

Green Chile Fried Chicken might be just the main course you are searching for. One portion of this dish contains approximately 33g of protein, 26g of fat, and a total of 416 calories. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up to 8 thai bird chiles, flour, buttermilk, and a few other things to make it today. To use up the oil you could follow this main course with the Vegan Mango Banana Bread as a dessert. This recipe is typical of Southern cuisine.

Instructions

In a large airtight container or zip-top freezer bag, combine chicken, 4 tablespoons salt, and nutmeg. Rub salt and nutmeg into chicken well, then pour over with buttermilk. Seal and let brine overnight.

Ingredients you will need

Buttermilk

Whole Chicken

Nutmeg

Brine

Salt

Dry Seasoning Rub

The next day, drain chicken of excess brine. Reserve the buttermilk and do not pat the chicken dry. Rub green chile into chicken well. Fill a pie plate with some flour and a couple heavy pinches of salt, and lightly dip chicken into flour. Shake off all excess. If dredging once, let chicken sit on a cooling rack. If dredging twice, dip chicken in reserved buttermilk, shaking off excess, and dredge again in flour.

Ingredients you will need

Green Chili Pepper

Buttermilk

Whole Chicken

Dip

All Purpose Flour

Salt

Dry Seasoning Rub

Equipment you will use

Wire Rack

While chicken rests, heat a large skillet (preferably 12-inch cast iron) with enough oil to come halfway up chicken on medium high heat. Oil is hot when a pinch of flour mixed with buttermilk sizzles readily.

Ingredients you will need

Buttermilk

Whole Chicken

All Purpose Flour

Cooking Oil

Equipment you will use

Frying Pan

Add chicken pieces, skin side down, making sure they do not touch. Fry for about 10 minutes or until a dark golden crust forms on first side, then flip over and fry for about another 10 minutes, or until dark crust forms. Depending on thickness of chicken, some pieces may need to fry on a third side.

Ingredients you will need

Chicken Pieces

Whole Chicken

Crust

Remove chicken to a cooling rack to drain off excess oil. Internal temperature of chicken should read between 165 and 170°F (if lower, finish cooking chicken in a 400°F oven). Allow chicken to rest ten minutes, then serve warm or room temperature.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Wire Rack

Oven

Equipment

Wire Rack

Frying Pan

Oven

Ingredients

Servings:

1kilograms

assorted bone-in, skin-on chicken pieces (about 6servings

Flour, as needed, for dredging 4Tbsps

plus two teaspoons kosher salt, divided 473milliliters

low-fat buttermilk 1teaspoon

nutmeg, freshly ground 6servings

Oil, as needed, for frying 6

to 8 dried green Thai bird chiles, seeds removed and freshly ground

Recommended wine: Cava, Grenache, Shiraz

Chili on the menu? Try pairing with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Segura Viudas Reserva Heredad Cava Brut with a 4.2 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.