Crispy Fried Chipotle Chicken

Ingredients:

• 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 Extra Virgin Olive Oil since the smoke point is high, but I know everyone doesn’t like to use their EVOO for frying).

Instructions:

• 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.