Chipotle Fried Chicken

1. In a large bowl, whisk together the buttermilk, adobo sauce, lime juice and half the chipotle powder, then add the chicken thighs and turn to coat; cover and marinate in the refrigerator for at least 2 hours or overnight.
2. In a separate shallow dish, combine the cornmeal, flour, remaining chipotle powder, cayenne, garlic powder, salt and black pepper.
3. Lift each thigh from the marinade, letting the excess drip off, and dredge thoroughly in the seasoned cornmeal mixture, pressing so the coating sticks; set the coated pieces on a rack and rest for 10 minutes.
4. Melt the vegetable shortening in a deep heavy skillet and heat it to 175 C, using a thermometer to keep the temperature steady.
5. Fry the thighs in batches without crowding the pan for about 6 to 8 minutes per side, turning once, until the crust is deep golden and crisp.
6. Check that the chicken is cooked through to an internal temperature of 74 C at the thickest part; return any underdone pieces to the oil if needed.
7. Drain the fried chicken on a wire rack set over paper towel and let it rest for 5 minutes before serving so the juices settle and the crust stays crisp.

You'll use: Frying pan / skillet · Pan · Large pot · Whisk