Buttermilk Fried Chicken with Chipotle Mayonnaise

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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

This recipe is excerpted with permission from "Great Pub Food: Make Home Your New Local" by Rachael Lane and published by Hardie Grant Books.

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