New Mexico

Green Chile Fried Chicken

This Land of Enchantment specialty brings the legendary Hatch green chile to crispy fried chicken. Diced green chiles are mixed into the batter, and a creamy green chile sauce takes it over the top. It's New Mexico's favorite flavor in an unexpected, delicious form.

⏱ Total 1hr 45min 🍴 Serves 6 🌶 Hatch Green Chile ⭐ Southwest Classic

Equipment Needed

🍳 Large Cast Iron Skillet
🥣 Mixing Bowls
🌡 Thermometer
🥚 Wire Rack
🍴 Small Saucepan

Instructions

1

Marinate the chicken: Combine buttermilk and 1/2 cup diced green chiles in a large bowl. Add chicken, cover, and refrigerate for at least 4 hours or overnight.

Tip: Authentic Hatch green chiles from New Mexico have a unique flavor. Order online during chile season (August-September) or use frozen Hatch chiles year-round.
2

Prepare the seasoned flour: Combine flour, minced green chile, cumin, garlic powder, oregano, salt, and pepper. Mix well to distribute the chile and spices evenly.

3

Make the green chile sauce: In a small saucepan, combine green chiles, sour cream, chicken broth, garlic, and cumin. Simmer on low for 10 minutes. Season with salt. Keep warm.

4

Heat the oil: Pour oil into a large cast iron skillet to 1 inch depth. Heat to 350°F (175°C).

5

Dredge the chicken: Remove chicken from marinade, allowing excess to drip off. Coat thoroughly in the green chile flour mixture, pressing to adhere. Rest 5 minutes.

6

Fry the chicken: Place chicken pieces skin-side down in hot oil. Don't overcrowd. Fry 12-15 minutes per side until golden brown and internal temp reaches 165°F.

7

Drain and season: Transfer to a wire rack. Season immediately with a light sprinkle of salt and a dusting of cumin.

8

Rest briefly: Let chicken rest 5 minutes. This allows juices to redistribute and coating to set completely.

9

Serve with sauce: Arrange chicken on a platter. Drizzle generously with warm green chile sauce, or serve sauce on the side for dipping.

10

New Mexico style serving: Complete the meal with Spanish rice, refried beans, warm flour tortillas, and extra roasted green chiles on the side.

💡 Pro Tips & Variations

  • Use authentic Hatch chiles: True Hatch chiles from the Hatch Valley have a specific terroir that can't be replicated. Order frozen during off-season.
  • Choose your heat level: Hatch chiles range from mild to extra hot. Ask your vendor for your preferred heat level.
  • Roast fresh chiles: For best flavor, roast fresh chiles over an open flame until charred, then peel and dice.
  • Make it Christmas style: Serve with both green and red chile sauce on the side - "Christmas style" as they say in New Mexico.
  • Add cheese: Top with melted Monterey Jack or queso fresco for a decadent variation.
  • Breakfast version: Leftover chicken makes amazing breakfast burritos smothered in green chile.
Back to New Mexico Browse All Fried Chicken