Serious Eats: Recipes

Green Chile Fried Chicken

[Photograph: Max Falkowitz]

I feel green chiles pair far better with chicken than red ones, especially in quick-cooking applications like frying. And all the more so when you bring buttermilk into the equation, whose twang is elevated by green chile's fresh flavor. You can dredge your chicken in flour once for a lighter coating or twice for a heavier, crispier skin. If you dredge a second time, you can use the leftover buttermilk brine.

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