Fried Chipotle Chicken
Apr 18th, 2008 by Paul
A few days ago I stopped at a little Italian deli that I’ve been eyeing off for a while. While taking in all the wonderful delights from Italy and the Mediterranean I came across a small mexican section. Basking in a ray of sunlight was a stack of cans of Chipotle in Adobo sauce. This stuff is hard to find here in Australia so I grabbed a few cans.
Fast forward to tonight and I decide it’s time to crack a tin open. After some quick googling I had trouble finding inspiration. In the end I decided to wing it and try my hand at fried chicken. I shallow fried it in olive oil, but next time I think I’ll do the proper deep fry.
Fried Chipotle Chicken
- 2 Chicken Breasts
- 1 Can Chipotle in Adobo sauce
- 250ml cream
- a bowl of corn flour
Empty the Chipotle and sauce into a blender with the cream. Blend until it has a nice creamy smooth texture. This made more marinade than I needed so I put some in a bag to freeze for another day.
Cut the chicken into strips and marinade overnight ( or for at least an hour if you don’t have a day to wait ).
Add enough olive oil to a pan to cover the bottom and bring it up to a high heat ( but not smoking! ), or fire up your deep fryer.
Drop the chicken piece by piece into the corn flour, toss to coat and then put straight into the pan. ( I floured all the chicken before cooking, but when I took it off the plate to fry, I lost a bunch of the marinade/flour sticking to the plate. )
The corn flour will form a nice crust on the chicken trapping the marinade inside which helps keep the chicken nice and moist.
I served it with a simple garden salad with a dressing made of 1 part oil, 2 parts vinegar, and a teaspoon of seeded mustard.
The cooking dropped the heat of the chilli right down, next time I’ll either add some powdered chipotles or other chilli powder.
Tiger Cat says “SPICY, HOT HOT HOT”
