Buttermilk Fried Chicken with Chipotle Mayonnaise

Posted on Dec 30, 2013

The only thing that makes a classic fried chicken better is a good sauce to dip it in. Spicy homemade chipotle mayonnaise takes this to a whole new level of deliciousness. Serves 4 **Recipe is started the night before to allow chicken to marinate** 2 cups (500 ml/17 fl oz) buttermilk 1/2 onion, coarsely grated 2 teaspoons dried oregano 1 teaspoon mild sweet paprika 1 garlic clove, crushed 1.5 kg (3 lb 5 oz) chicken thigh and drumstick pieces, skin on vegetable oil, for deep-frying lime wedges, to serve Spice Coating 2 cups (300 g/10 1/2 oz) plain (all-purpose) flour 1 tablespoon mild sweet paprika 2 teaspoons onion powder 2 teaspoons garlic powder 2 teaspoons salt 1/2 teaspoon cayenne pepper Chipotle Mayonnaise 3 large egg yolks 1 teaspoon dijon mustard 1 tablespoon lime juice 1 1/2 cups (375 ml/12 1/2 fl oz) light olive oil 1 chipotle chili in 2 teaspoons adobo sauce, puréed sea salt

Step 1

Combine the buttermilk, onion, oregano, paprika and garlic in a medium-sized bowl. Add the chicken pieces, cover with plastic wrap and refrigerate overnight.

Step 2

Remove the chicken from the buttermilk and drain in a colander. Strain the buttermilk into a medium-sized bowl, discarding the solids. Combine the spice-coating ingredients in a large zip-lock bag. Add the chicken pieces, a few at a time, and shake to coat. Dip the chicken in the reserved buttermilk and coat again in the spiced flour. Arrange on a wire rack and set aside for 15 minutes, to dry slightly.

Step 3

Meanwhile make the mayonnaise: whisk the egg yolks, mustard and lime juice together in a small bowl. Gradually pour in the oil, whisking continuously, until thick. Add the chipotle and adobo purée and stir to combine. Season with sea salt. Transfer to a small serving bowl, cover and refrigerate.

Step 4

Fill a deep-fryer or a large heavy-based saucepan two-thirds full with vegetable oil and heat to 190°C (375°F). Place a clean wire rack on a baking tray, for draining. Cook the chicken in batches for 8–10 minutes, until crisp, golden brown and the juices run clear when a skewer is inserted into the thickest part of the flesh. Drain on the rack. Serve hot with chipotle mayonnaise and lime wedges.

Step 5

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This recipe is excerpted with permission from <a href="http://www.amazon.com/gp/product/1742704514/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1742704514&linkCode=as2&tag=craftfocom-20">"Great Pub Food: Make Home Your New Local"</a> by Rachael Lane and published by Hardie Grant Books.

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