I am so addicted to fried chicken lately! Not sure why it’s my new obsession (along with cheese and pickles TOGETHER – that’s another story for another day), but I am going to embrace this as long as I can, or as long as my waistline will let me. This fried chicken is spicy, crunchy and tender and goes perfectly with our sweet and tangy mango hot sauce!
I’m still not done!! I made a spicy mango hot sauce to go with the chicken! It’s sweet with a good kick of heat that I couldn’t get enough of! It’s really easy to make and my food processor did most of the work, so you can look like a badass in the kitchen without really doing too much work! Isn’t that the best kind of recipe?
- 2 pounds of chicken, cut into pieces (I used a mix of chicken thighs and chicken breasts cut into 3 inch pieces)
- 3 cups of buttermilk (enough to submerge the chicken in a bowl)
- 4 cups all purpose flour
- 1 tbsp cumin powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 2 tsp chili powder
- 2 tsp salt
- 1 tsp pepper
- canola oil for frying
- Mango Hot Sauce:
- 3 ataulfo mangos, peeled and cut into chunks
- 2 habanero peppers, deseeded (less or more depending on heat preference)
- juice of 1 lime
- ½ tsp salt
- ½ cup apple cider vinegar
- water to thin
- For the fried chicken, add the chicken to a large bowl and pour over the buttermilk. Let it marinate for 30 minutes to overnight. When you're ready to cook, heat the deep fryer to 350F or heat a large pot of oil to 350F on the stove. In a large ziploc bag, add the flour and spices and mix together. Place each piece of chicken in the ziploc bag, shaking off the excess buttermilk. Seal the bag and shake until all the chicken pieces are completely coated in the flour mixture. When the oil has reached it's desired temperature, fry the chicken in batches, being careful not to overcrowd the pot (overcrowding will bring down the temperature of the oil!). Fry for 6 minutes on each side, until chicken is cooked through.
- For the hot sauce, place the mango, peppers, lime and salt in a food processor and pulse until it becomes a smooth mixture. Place the sauce in a small sauce pan and add the apple cider vinegar. Simmer over medium low heat for approx. 10 minutes, adding water to thin out the sauce to your desired consistency (I used ¼ cup). Strain through a fine sieve and place in an airtight container.