Mole Hot Fried Chicken

By lorik

Cook's Note: We like to serve this chicken with Pickled Red Onions, dill pickle chips, crème fraÎche, white bread or torta rolls, and fresh cilantro. We’ve tested this recipe using both gram measurements and traditional U.S. volume and weight measurements, so you get to pick the one that works best for you.

Ingredients

• Brine:
• 1 cup kosher salt
• 1/2 cup plus 3 tablespoons sugar
• 2 quarts water
• 3 1/2 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
• Coating:
• 1 1/4 cups all-purpose flour
• 3/4 cup potato starch
• 1 tablespoon cayenne pepper
• 1 teaspoon plus 1 teaspoon pepper, divided
• 1 teaspoon plus 1/2 teaspoon kosher salt, divided
• 1 teaspoon baking powder
• 1 cup buttermilk
• Spice Oil:
• 1/3 cup vegetable oil
• 2 teaspoons sesame seeds
• 2 teaspoons cayenne pepper
• 1 1/2 teaspoons chipotle chile powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon cocoa powder
• 1/8 teaspoon ground cumin
• 3 quarts vegetable oil

Details

Servings 4
Adapted from cooksscience.com

Preparation

Step 1

For the Brine: Dissolve salt and sugar in water in large bowl. Add chicken, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 1 hour. Drain chicken.

For the Coating: Whisk flour, potato starch, cayenne, 1 teaspoon pepper, 1 teaspoon salt, and baking powder together in large shallow dish. Whisk buttermilk, remaining 1 teaspoon pepper, and remaining ½ teaspoon salt together in large bowl. Working with 3 pieces at a time, dunk chicken in buttermilk mixture, then dredge in flour mixture, pressing mixture onto chicken to form thick, even coating. Place chicken, skin side up, on wire rack set in rimmed baking sheet. Refrigerate, uncovered, for at least 2 hours or up to 24 hours.

For the Spice Oil: Whisk all ingredients together in small saucepan. Bring mixture to simmer over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until mixture is fragrant and slightly darkened, about 5 minutes. (Cooled spice oil can be refrigerated in airtight container for up to 3 days. Reheat over medium heat before using.)

Meanwhile, adjust oven rack to middle position and heat oven to 200 degrees F/93 degrees C. Heat oil in large Dutch oven over medium-high heat to 350 degrees F/177 degrees C. Place half of chicken in oil and fry until breasts register 155 degrees F/68 degrees C and drumsticks/thighs register 165 degrees F/74 degrees C, 13 to 16 minutes. (Adjust burner, if necessary, to maintain oil temperature between 300 degrees F/149 degrees C and 325 degrees F/163 degrees C.) Transfer chicken to second wire rack set in second rimmed baking sheet and place in oven to keep warm. Return oil to 350 degrees F/177 degrees C and repeat with remaining chicken. Stir spice oil to recombine and brush over both sides of chicken. Serve.