Food Network UK

Kickin' chipotle fried chicken fillets with cool cucumber coleslaw

2

Recipe by Guy Fieri

Ingredients

  • 1 (200g) tin chipotle peppers (including adobo sauce)
  • 1L buttermilk
  • 900g chicken fillets
  • 140g masa
  • 180g panko breadcrumbs
  • 2 tsp salt
  • Rapeseed oil, for frying
  • Cool cucumber coleslaw, recipe follows
  • Coriander sprigs
  • Cucumber wedges

  • For the cool cucumber slaw:

  • 2 cucumbers, coarsely shredded
  • 1 tsp salt
  • 480ml Greek yogurt
  • 3 tbsp lime juice
  • 1 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh mint leaves
  • 1 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh coriander leaves
  • 1 small carrot, finely shredded
  • 1 spring onion, thinly Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 1/2 tsp white sugar

Use imperial measurements

Method

How to make Kickin' chipotle fried chicken fillets with cool cucumber coleslaw

1) Pour the chipotle peppers and adobo sauce into a blender. Add 240ml of the buttermilk; cover and process until the peppers are completely pureed.

2) Place the chicken in a large zip-top plastic bag and add the buttermilk mixture and the remaining buttermilk over the chicken. Refrigerate for at least 3 hours or up to overnight.

3) Combine the masa, panko, salt and pepper in a large zip-top plastic bag. Drain the chicken pieces and add to the masa mixture, 1 at a time, shaking to coat. Shake off the excess; place on greaseproof paper for 15 minutes before frying.

4) Heat 10cm depth of oil to 170C in a large cast iron pan or deep fryer. Fry the chicken pieces for about 4 minutes on each side or until browned on all sides.

5) Remove the chicken from the pan and place on a kitchen towel lined platter. Once well drained, keep the chicken warm on a wire rack over a baking sheet in the oven until ready to serve.

6) Serve the chicken on a large platter with the cool cucumber coleslaw on the side. Garnish with coriander sprigs and cucumber wedges.

Cool cucumber coleslaw:
1) Stir together the cucumber and salt. Place in a colander over a mixing bowl and refrigerate for 1 hour.

2) Discard the liquid and place the cucumber in mixing bowl. Add the remaining ingredients and mix until well combined.

3) Cover and refrigerate at least 3 hours, preferably overnight. Serve chilled.
Yield: 6 servings