SKAGGS Blog

The idea for this came randomly… from me being tired and hungry and dreaming of this BBQ Chicken I made once. So instead of using egg or buttermilk or something to get the flour to stick to the Chicken… I thought, why not use a thick marinade? So that’s what I did. (It’s spicy so watch out!!)

For Marinade:
1/4 cup canned Chipotle Chiles in Adobo Sauce
about 3 tablespoons olive oil, maybe a little more
4 garlic cloves, coarsely chopped
1/2 onion, coarsely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon paprika
1 teaspoon ground cumin
2 teaspoons chili powder
1 teaspoon salt

1 3 1/2-pound chicken, cut into 8 pieces

Breading:
Flour (all-purpose will do)
Salt & Pepper
2 teaspoons Chili powder
1 teaspoon Cayenne Pepper

Oil to fry in (Canola, or Corn works well, Peanut is amazing though)
Deep fryer, or cast iron skillet

Combine Chipotles in Adobo, olive oil, and garlic cloves in processor, let it go until a paste forms. Add chopped onion, chopped cilantro, paprika, ground cumin, chili powder, and salt, spin it until onion is finely chopped. Check the consistency of the marinade… its acting like eggs, so you kinda want it to be the consistency of beaten eggs. Add more olive oil if needed…to make it egg-like. Put the chicken pieces in something to marinate them in…plastic bag…baking dish, doesn’t matter. Spread Chipotle mixture all over. Refrigerate overnight for awesomeness.

The next day, combine flour, some salt and pepper, and the cayenne and chili powder in a bowl. Heat up your oil in whatever you’re going to fry in. Remove the chicken from the fridge. I use a plastic bag to marinate the it, so I just pour some flour into the bag and shake it around to coat. If you’re not using a plastic bag pull each piece out and then coat with the flour.

Put the chicken in the hot oil until its cooked. MAKE SURE YOU COOK IT ALL THE WAY! I don’t want anyone getting sick.

THAT’S IT! Its pretty spicy, so watch yourself.