Spicy Mexican Southern Fried Chicken

Name: Spicy Mexican Southern Fried Chicken
Prep time: 250 min
Cook time: 20 min
Total time: 270 min
Ingredients: 4 chiles de arbol, stemmed; 4 guajillo chiles, stemmed and seeded; 1 3-4 pound chicken (cut into 10 pieces); 3 cups buttermilk; 1/2 cup sauce from chipotles in adobo; Vegetable oil for frying; 3 cups all-purpose flour; 1 teaspoon paprika; 2 teaspoons kosher or sea salt (plus more to season the chicken); 1/2 teaspoon pepper (plus more to season the chicken); 1/2 cup honey; 1/4 cup canned sliced habanero chiles

Pollo Empanizado Mexa

Recipe Yield

4 to 5 Servings

Cooking time

4 hours 30 minutes

Rate this recipe

3.50 from 8 votes

Ingredients

4 chiles de arbol, stemmed
4 guajillo chiles, stemmed and seeded
1 3-4 pound chicken cut into 10 pieces
3 cups buttermilk
1/2 cup sauce from chipotles in adobo
Vegetable oil for frying
3 cups all-purpose flour
1 teaspoon paprika
2 teaspoons kosher or sea salt plus more to season the chicken
1/2 teaspoon pepper plus more to season the chicken
1/2 cup honey
1/4 cup canned sliced habanero chiles

To Prepare

Heat a comal or cast iron skillet over medium high. Toast the chile de arbol and the guajillo until both sides are slightly charred. Remove from heat and let cool. Once the chiles have cooled, add them to a spice or coffee grinder and finely grind.
Add chicken pieces to a large bowl. Season with salt and pepper and 1 tablespoon of the ground chile mixture (reserve the rest). Pour the buttermilk and sauce from chipotles in adobo over the chicken and mix gently to combine. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or up to 48 hours. The longer the chicken marinates, the more the flavors will soak in.
When you are ready to cook the chicken, fill a dutch oven or heavy bottomed pan a little less than halfway full with oil and preheat until the temperature reaches 365 degrees Fahrenheit on a fry thermometer (or test the oil by dropping in a small piece of chicken, it should actively bubble around it).
Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with a rack.
Add the remaining chile mixture to a large bowl, along with the flour, paprika, salt and pepper, and whisk to combine. Remove the chicken one piece at a time from the buttermilk - shaking off any excess buttermilk - and put it into the bowl with the flour mix, rotating it to coat.
Once all the chicken is in the bowl and fully coated with the flour mix, one at a time, place 2 to 3 pieces into the hot oil, depending on the size of your pan. Be careful not to overcrowd the pan. Fry for 3 to 4 minutes, then flip and fry for 3 more minutes, or until it is a dark golden brown. Transfer to the sheet pan with a rack and place into the oven. Let the oil return to 365 degrees Fahrenheit and repeat the process with remaining chicken pieces.
Use a meat thermometer to check the internal temperature of the chicken. They should all be at least 165 degrees Fahrenheit. If the chicken is not fully cooked, leave it in the oven for another 10 to 15 minutes, flipping halfway through.
When chicken is ready to serve, heat the honey in a saucepan or in the microwave. Add habaneros with a little of their liquid and stir together. Place the fried chicken on a serving platter and drizzle the habanero honey over the chicken. Serve immediately with extra habanero honey sauce on the side.

Comments

79comments inSpicy Mexican Southern Fried Chicken

Anonymous

Apr 16

when you took that chicken out of the pan on the show, i said OMG..i def need to try that chicken!!!..if it tastes anything like you chipotle ribs it will def be one of the most delish meals you will every have..thx marie from canada

1. Pati Jinich
  
  Apr 24
  
  Yay, so happy that you liked the ribs Marie!
  
Delia Linda Trainor

Feb 09

Making this for Superbowl this Sunday……super excited and cant wait to see the outcome!! I LOVE watching your shows!!

1. Pati Jinich
  
  Feb 15
  
  Thanks so much Delia, hope everyone had a great time and enjoyed the Chicken!
  
Sergio Vargas

Jul 25

I love this. I grew up on traditional Mexican food and the idea of putting a Mexican spin on American classics sounds amazing. Definitely will be trying this out.

1. Pati Jinich
  
  Sep 04
  
  Let me know how you like it Sergio!
  
Ida Washington

Mar 02

Pati , I love how you connect us all with trying new ways to share our food that brings us all together with all of our Mexican brothers and sisters in our county. KEEP TEACHING US PATI Jinich! HOW TO STAY CONNECTED WITH OUR FAMILY AND FRIENDS around us .
Thank you for your sincere love of cooking for your family and sharing this with all of us. MAY BLESS YOU AND YOUR FAMILY.
.

1. Pati Jinich
  
  Mar 13
  
  You are so sweet Ida, thanks so very much!
  
Luann P Watson

Nov 07

Love that your boys are part of the experience! They’re a wonderful addition ♥️

1. Pati Jinich
  
  Jan 04
  
  What can I say Luann? Yes, they are 🙂 🙂 Thanks so much for following!
  
Sharon B

Mar 12

Made this and it is delicious. I grew up on really good fried chicken. I will always love my mom’s but this recipe goes into the rotation. The spice and crisp is so good. Then you put the honey drizzle and “pop” goes the flavors.

1. Pati Jinich
  
  Mar 20
  
  Thanks so much Sharon! Feel very honored to have my chicken right next to your mom’s recipe, gracias!
  
Chris M.

Aug 11

I am new to your shows via Amazon Prime and have purchased the accompanying cookbook. Our family is hooked on your tacos and this honey habenero drizzle is fantastic.

We roast poblanos, jalepenos, and habeneros all the time now. and toast dried chilis too.

Thanks very much for sharing your ideas!

1. Pati Jinich
  
  Aug 11
  
  Thanks to you Chris, so glad to read the family is enjoying these recipes 😉
  
Jose Torres

May 13

Just made this chicken, it was fantastic. Can’t wait to try more of your recipes.

1. Pati Jinich
  
  May 13
  
  Glad to read you liked it Jose 😉
  
Bryan Edmonds

Nov 07

Darla n I saw this show on Tucson PBS 5 mins ago! Immediately copied this recipie to my Paprika app.. ! WE CANT WAIT TO MAKE IT!! Love your show(s) – fans forever. Used lots of your knowledge when I went to culinary school!! (I Killed in latin and mexican cuisines!!) You rock and your sons are awesome! Keep it up.

1. Pati Jinich
  
  Nov 08
  
  Amazing! You keep it up too, Bryan!
  
Katie

Oct 05

Hi Pati!!! My three little girls and I absolutely LOVE your show. You are like a ray of sunshine and such an inspiring chef! We were wondering if you have a slaw recipe like you showed serving your boys alongside this chicken on the show. Everything had us drooling, it looked so delicious, and we can’t wait to try these recipes!

1. Pati Jinich
  
  Oct 10
  
  Say hi to your three little ones for me, Katie! You can pair it with either of these slaw recipes: http://patijinich.com/pati_2020/creamy-green-slaw/ http://patijinich.com/pati_2020/creamy-slaw/
  
Cristian Loera

Jul 03

Hi Pati, my family and I love your show. We are so excited to try the chicken! We just have one question, if we can’t marinate it for the full 48 hours, will it still taste the same? Thanks.

1. Pati Jinich
  
  Jul 03
  
  Oh you can marinate it for as little as 4 hours, and it will still be delicious, Cristian.
  
Cristina Ramirez

Jul 02

Hi Pati,
After frying the chicken, is it necessary to continue cooking it in the oven or is frying enough?
Thank you! We love your show!

1. Pati Jinich
  
  Jul 18
  
  Hi Cristina, as long as the internal temperature of the chicken reaches at least 165 that is okay.
  
  1. Anonymous
    
    Aug 21
    
    Thank you so much. We love your show! Can’t wait for the next season to start.
    
Зоенъка

Jun 23

I stopped making fried chicken because it never turned out right…it was always so bland and not crispy enough either.
This recipe made me want to try again.
Except for having only 2 cups of buttermilk (going to use plain yogurt for third cup because it’s what I have on hand) I also see that you said vegetable oil (which, where I live always means soybean oil) and not canola oil. I do have both but I know the specific type of fat used can have a marked effect on the final texture, so I guess what I’m wondering is if you meant vegetable oil (vs. lard or shortening) or vegetable oil (specifically not canola or peanut oil, etc.).
For the record, I love your show. Not only are your recipes and style beyond unique but you also have this sort of quality of genuine inner something, that comes through in your videos, and your writing. I really appreciate it.
Cheers!

1. Pati Jinich
  
  Jul 09
  
  That’s great that you will give fried chicken another try! For the vegetable oil, I mean not peanut oil or soybean oil…you can find vegetable oil (and it will be labeled as vegetable oil) at your local market. I hope you enjoy it!
  
  1. Зоенъка
    
    Dec 03
    
    For the record I did make it and it was the BEST fried chicken both my husband and I have ever had in our lives…and he grew up in southern America eating a lot of fried chicken, so that means a lot. I’ve used all buttermilk and I’ve done it with part yogurt and it didn’t change a thing. Thank you, thank you from my heart for helping me to be able to make fried chicken at home again. I love it but I hated buying it at restaurants because there is so much weird crap in fast food.
    
    1. Pati Jinich
      
      Dec 04
      
      So glad you enjoyed it!
      
D Marlo

Jun 09

I have a question regarding the arbol and guadillo pepper they are dried already do they still need to be charded

1. Pati Jinich
  
  Jun 19
  
  Even though they are dried peppers, I recommend you char them.
  
Roberto

Jun 07

I can’t wait for tomorrow night dinner
I have el pollo marinating now
😋😋😋😋😋
Ohhh next time I’m roasting the chilies outside hahahahaha

1. Pati Jinich
  
  Jun 10
  
  Hahaha…yes. Enjoy your dinner, Roberto.
  
Karrol

May 31

Really looking to cook this chicken… thx for recipes!!

1. Pati Jinich
  
  Jun 03
  
  Enjoy the chicken, Karrol!
  
Shelley

May 28

I made this yesterday, OMG so very good! Love the flavors of the peppers & adobe sauce – the peppers smelled so good when I grinded them up in the blender. I thought the salt w/be too much so only used 1tsp – will make sure to use both next time. I made my own buttermilk using whole milk & lemon juice probably not as good of a result as the thick store brand so I will get that next time! This recipe is a keeper and I will be making it again & using that spice mix blend for other recipes!!!
I love watching your shows and how you take us to such beautiful places!! I have made several of your recipes and just loved them all – thank you!!

1. Pati Jinich
  
  May 29
  
  Happy to hear it is a keeper, Shelley!
  
Rosemary Molloy

May 12

Came to look up the sauce in particular. Sounds wonderful.
Thanks, Pati – I really enjoy your show.

1. Pati Jinich
  
  May 13
  
  Thank you, Rosemary!
  
Allen Lawrence

May 11

I watch your show all the time and have cooked many of your recipes, all of which have been fantastic, but this was one of the best. Thank you so much.

1. Pati Jinich
  
  May 12
  
  So happy to hear this, Allen. Thank you.
  
Lisa

Apr 06

I just watched this on Tv, her sons came and ate with her. Such handsome boys. I love her enthusiasm she has. I’m making this today so excited! I think I found my new favorite cooking show!💕

1. Pati Jinich
  
  Apr 13
  
  Aw thank you so much, Lisa!
  
  1. Misty
    
    Apr 13
    
    I think you and your show are amazing. Thank you for so much inspiration in cooking ❤️
    
    1. Pati Jinich
      
      Apr 14
      
      💕
      
Roxsan Ambrosini

Feb 19

My mouth was watering just reading the instructions…Pati is my FAVORITE everything…I read instructions with Pati’s accent & enthusiasm…
…Headed to store to get exact ingredients…I’ll be leaving a comment hopefully soon…

1. Pati
  
  Feb 19
  
  I look forward to comment, Roxsan!
  
Frank

Feb 17

I just made this recipe and it was fantastic! I was just wondering what sides would be traditional with this dish.

1. Pati
  
  Feb 19
  
  Oh you can put fried chicken with so many things…like my mac and cheese: http://patijinich.com/pati_2020/recipe/mac-n-cheese-mexicano/ or a salad to lighten it up a bit: http://patijinich.com/pati_2020/recipe/everyday-green-salad/
  
Nicole Garcia

Feb 17

Just saw this episode and the chicken looks so good! What size Dutch oven did you use?

1. Pati
  
  Feb 19
  
  I usually like to use my 5 qt Dutch Oven. Enjoy the chicken, Nicole!
  
Michael

Feb 15

Are the chiles de arbor and guajillo chiles used here meant to be dried or fresh?

1. Pati
  
  Feb 19
  
  They are both dried chiles, Michael. Here’s some more info: http://patijinich.com/pati_2020/guajillo_chile/ http://patijinich.com/pati_2020/chile_de_arbol/
  
cheryl herbstman

Feb 03

Hi Pati,
Just wondering what neutral liquid could be substituted for buttermilk? Something which does not contain dairy. Or can that ingredient just be eliminated from the recipe?
Thanks,
Cheryl

1. Pati
  
  Feb 14
  
  You can try the recipe skipping the buttermilk and let me know how it goes, Cheryl!
  
Cheryl Hildreth

Feb 03

Yum.

1. Pati
  
  Feb 04
  
  🙂
  
Joaquin

Feb 02

Made your fried chicken last week. Now it requested again for tonight. Awesome recipe and love your show. Greeting from San Diego!

1. Pati
  
  Feb 03
  
  I’m so happy to hear that it was requested again, Joaquin.
  
Anonymous

Feb 01

So excited to try this for my Super Bowl Party!!! I know it will be a hit and very tasty!!

Thank you!!!

1. Pati
  
  Feb 02
  
  Yay! Have a yum time tomorrow.
  
Anonymous

Feb 01

Sounds good will try soon thanks Pati

1. Pati
  
  Feb 02
  
  Super!
  
Kimberly

Feb 01

Trying this for Super Bowl Sunday. Looks delicious. Can’t hardly wait for a little something different.

1. Pati
  
  Feb 01
  
  Awesome! Have fun this Sunday, Kimberly.
  
Sandi Curry

Jan 31

Dang, just saw your recipe and my I am almost drooling. LOL Can’t wait to try it. By the way, do you have an easy recipe for Tamale Pie ? Thanks a bunch.

1. Pati
  
  Feb 01
  
  Oh here are my Tamal Casserole recipes: http://patijinich.com/pati_2020/recipe/chicken-and-salsa-verde-tamal-casserole/ http://patijinich.com/pati_2020/recipe/make_it_freeze_it_take_it_the_mexican_casserole/ Enjoy, Sandi!
  
Juan flores

Jan 23

What side dish did you make to go with this meal?

1. Pati
  
  Jan 25
  
  So many options…from salad to mac and cheese…go with what you are craving, Juan.
  
Bill Rawley

Dec 31

What do you think about using fresh habanero chilies? I couldn’t find canned ones in my area.

We really enjoy your show!

Bill

1. Pati
  
  Dec 31
  
  Go for it, Bill!
  
Mary DesRoches

Dec 22

Hi Pati,
One of the best things about your show is how you showcase your boys. I have two teenager boys myself, and its so nice to hear their perspective – their critique – if my boys are actually in the room, they are noticing that interaction, which is so cool.
My husband and I enjoy the colors, the recipes and the passion that you cook with. It is so refreshing from other shows. We do not cook a lot of mexican food, but am willing to try this chicken recipe, minus some of the “heat”.
I hope you have a Merry Christmas!

1. Pati
  
  Dec 23
  
  So happy to hear the whole family enjoys the show, Mary! Have a yum holiday…and enjoy the chicken.
  
Danell Smith-Wright

Dec 19

I’ve just discovered your cooking show on PBS! I am so excited to connect with your web site for all the yummy recipes! It would be fabulous to buy ingredients from your website too, along with your cookbooks. Can’t wait to try everything!! Keep the recipes coming.

1. Pati
  
  Dec 20
  
  Oh I’m so glad you discovered the show, Danell. Enjoy all the recipes!
  
bob

Dec 15

I was wondering if you could use a air fryer with this recipie

1. Pati
  
  Dec 16
  
  Give it a try, and let me know how it goes, Bob.
  
Edward Harwood

Dec 12

Love your receipt

1. Pati
  
  Dec 13
  
  Thank you Edward!

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