Crispy Fried Chipotle Chicken

Crispy Fried Chipotle Chicken


  • 4 chicken drumsticks or thighs
  • 1 cup buttermilk
  • 1/4 cup Chipotle Olive Oil (from Little Shop of Olive Oils)
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper (optional, for extra heat)
  • 2 large eggs
  • Avocado oil for frying (I would use Arbequina Extra Virgin Olive Oil since the smoke point is high, but I know everyone doesn’t like to use their EVOO for frying).


  • In a large bowl, combine the buttermilk and 2 tablespoons of Chipotle Olive Oil.
  • Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
  • In a shallow dish, mix the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
  • In a separate bowl, beat the eggs.
  • Set up a breading station with the flour mixture, beaten eggs, and marinated chicken.
  • Remove the chicken from the buttermilk marinade, allowing any excess to drip off.
  • Dip each piece into the flour mixture, then into the beaten eggs, and back into the flour mixture, ensuring each piece is well-coated.
  • Heat the avocado oil in a large, heavy-bottomed skillet or deep fryer to 350°F. Make sure there is enough oil to submerge the chicken pieces.
  • Carefully add the coated chicken pieces to the hot oil, frying in batches if necessary to avoid overcrowding.
  • Fry the chicken for about 12-15 minutes, turning occasionally, until golden brown and crispy. The internal temperature should reach 165°F (74°C).
  • Remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
  • Drizzle the fried chicken with the remaining Chipotle Olive Oil for an extra kick of flavor.
  • Serve the crispy fried chipotle olive oil chicken hot, with your favorite sides.
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