Arizona

Southwest Fried Chicken

Embrace the bold flavors of the Sonoran Desert with this Southwest fried chicken. Coated in a blend of New Mexico red chile, cumin, and desert spices, this crispy chicken brings the warmth of Arizona to your table. A fusion of Southern technique and Southwestern soul.

⏱ Total 1hr 20min 🍴 Serves 6 🌶 Medium Heat ⭐ Southwest Fusion

Equipment Needed

🍳 Cast Iron Skillet
🌡 Thermometer
🥣 Mixing Bowls
🧬 Wire Rack
🍽 Tongs

Instructions

1

Make the chile buttermilk brine: Whisk together buttermilk, red chile powder, lime juice, and minced garlic in a large bowl. Add chicken pieces, turning to coat. Cover and refrigerate for 4-24 hours.

Tip: The longer the brine, the more chile flavor penetrates the chicken.
2

Mix the Southwest breading: In a large shallow dish, combine flour, cornmeal, chile powder, cumin, chipotle powder, garlic powder, oregano, salt, and cayenne. Mix thoroughly to distribute the spices evenly.

3

Bring chicken to room temperature: Remove chicken from refrigerator 30 minutes before frying. This ensures even cooking throughout.

4

Heat the oil: Pour oil into a deep cast iron skillet to 1.5 inches depth. Heat to 350°F (175°C). The right temperature is crucial for crispy, not greasy, chicken.

5

Bread the chicken: Remove chicken from buttermilk, shaking off excess. Dredge thoroughly in the spiced flour mixture, pressing the coating onto the chicken. Let sit on a rack for 5 minutes.

6

Fry to golden perfection: Carefully place chicken pieces in hot oil, skin-side down. Fry 12-15 minutes per side until deep golden brown with reddish hue from the chile. Internal temp should reach 165°F.

Tip: The chile in the breading can brown faster, so watch carefully and adjust heat if needed.
7

Rest on wire rack: Transfer fried chicken to a wire rack set over a baking sheet. Let rest 5 minutes to allow juices to redistribute and coating to set.

8

Serve Southwest style: Arrange chicken on a warm platter. Serve with cool crema for dipping and lime wedges for squeezing. The acid brightens all the chile flavors.

💡 Pro Tips & Variations

  • New Mexico chile is key: Hatch or Chimayo chile powders have a unique earthy, fruity heat that defines Southwest cuisine. Generic chili powder won't give authentic flavor.
  • Control the heat: Adjust cayenne and chipotle for your spice tolerance. The chile flavor is more important than the burn.
  • Arizona citrus: Arizona grows wonderful citrus - use fresh-squeezed orange juice in the brine for a local twist.
  • Prickly pear glaze: For something special, brush finished chicken with prickly pear syrup mixed with a little lime.
  • Pair with Sonoran sides: Serve with elote (Mexican street corn), pinto beans, or warm flour tortillas.
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