Ingredients
- 3 tablespoon ancho chile powder
- 3 tablespoon pasilla chile powder
- 3 tablespoon ground cumin
- 3 tablespoon ground coriander
- 3 tablespoon ground ginger
- 2 tablespoon garlic powder
- 2 tablespoon onion powder
- 1 tablespoon allspice
- 1 tablespoon cinnamon
- 1 tablespoon ground cloves
- 1 tablespoon ground fennel seed
- 1 teaspoon chile de arbol
- 3 tablespoon brown sugar
- 2 tablespoon kosher salt
- 2 tablespoon coarsely ground black pepper
- 1 teaspoon cayenne pepper
- 2 teaspoon (3 pound) chickens, cut into eighths
- 6 cup buttermilk
- 4 cup ap flour
- 3 tablespoon ancho chile powder
- 3 tablespoon pasilla chile powder
- 3 tablespoon ground cumin
- 3 tablespoon ground coriander
- 3 tablespoon ground ginger
- 2 tablespoon garlic powder
- 2 tablespoon onion powder
- 1 tablespoon allspice
- 1 tablespoon cinnamon
- 1 tablespoon ground cloves
- 1 tablespoon ground fennel seed
- 1 teaspoon chile de arbol
- 3 tablespoon brown sugar
- 2 tablespoon kosher salt
- 2 tablespoon coarsely ground black pepper
- 1 teaspoon cayenne pepper
- 2 teaspoon (3 pound) chickens, cut into eighths
- 6 cup buttermilk
- 4 cup ap flour
- 5 ripe mangoes, peeled, pitted and chopped
- 2 tablespoon canola oil
- 1 tablespoon small spanish onion, chopped
- 1 clove garlic, chopped
- 1/2 cup dry white wine
- 1/4 cup pineapple juice
- 1/4 cup orange juice
- 1/4 cup -1/2 teaspoon chile de arbol powder (depending on how spicy you like it)
Preparation
Baking Directions:
To make the mango puree, puree 2 of the mangoes in a food processor or blender with a little water until smooth, set aside.
Heat the oil in a large high sided sauté pan over medium high heat.
Add the onion and cook until soft.
Add the garlic and cook for 1 minute.
Add the 3 remaining mangoes and cook until broken down and caramelized, stirring occasionally.
Add the wine and cook until reduced by half.
Carefully transfer mixture to a blender, add the pineapple, orange juice and chile de arbol and blend until smooth, about 2 minutes.
Strain into a bowl, season with honey to taste and salt and pepper.
Mixture should be a thick puree.
If too thick, thin with a touch of water.
Let cool to room temperature before serving.
(To fry the chicken, Dredge the chicken thighs and breasts in 16 spice.
Let sit for 8 hours.
GENTLY pour seasoned buttermilk over the chicken.
Let soak for 24 hours.
To fry the chicken, remove the chicken from the buttermilk, DIP the piece into fresh seasoned (S&P) buttermilk and let excess run off.
Place immediately into seasoned flour (S&P) and deep fry at 300 degrees F until crisp.
Remove from oil, season with salt, let rest on a drying rack on a sheet tray.)
Mix together all spices in a small bowl.
Put chicken pieces on a baking sheet and season both sides of the chicken with some of the spice rub.
Cover and refrigerate for at least 1 hour and up to 8 hours.
Remove chicken from the refrigerator and transfer to a large (or 2 large) baking dishes, cover the chicken with 4 cups of the buttermilk, cover and refrigerate for at least 4 hours and up to 24 hours.
Remove the chicken from the refrigerator 30 minutes before frying to take the chill off so it fries more evenly.
Remove from the buttermilk and pat dry with paper towels.
Discard the buttermilk that the chicken was soaking in.
Heat 2-inches of canola oil in a large cast iron skillet and heat on medium heat until it registers 350 degrees F on a deep fry thermometer.
Put remaining 2 cups of buttermilk in a baking dish and season with salt and pepper.
Put the flour in another baking dish and season with salt and pepper.
Dip each piece of the chicken into the seasoned buttermilk and let excess drip off.
Dredge each piece of the chicken in the flour and tap off excess.
Fry the chicken in batches, until golden brown on both sides and just cooked through.
Remove to baking rack set over sheet pan lined with paper towels and immediately season with salt.
Put honey in a small bowl and run some of the mango puree through it.
