RED CHILE FRIED CHICKEN
One whole chicken (preferably free range or organic
4 additional legs or thighs
1-1/2 cup flour
1 tablespoon mild red New Mexico chile powder
1-2 teaspoon medium to hot New Mexico chile powder (preferably Chimayo)
1-1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon freshly ground pepper
1/4 cup or more olive oil
1/4 cup or more canola oil
Cut up the chicken (or buy the chicken already cut up.) You should cut a bit of the breast meat with the wing. Cut each breast in half, so you have 4 pieces. Cut apart the legs and thighs. (Save the back and neck in a bag in the freezer for making broth.) Add the extra legs, and rinse and drain in a colander.
Mix together the flour and the seasonings in a gallon-size ziplock bag. Shake to combine. Place pieces in ziplock bag, seal and shake until all pieces are covered with the flour mixture. Reserve the leftover dredging flour for the gravy.
Heat a large skillet on high, and when hot, reduce to medium high and add the oils. (You may need to add additional oil so the the bottom of the skillet is covered with between 1/2 to 1 inch of oil.)
Carefully test the oil by dropping a bit of flour into it. If it sizzles, it’s hot enough for the chicken. Remove the pieces from the ziplock bag, shaking off excess flour, and add one by one to the skillet, shielding yourself from splattering oil with either a splatter guard or the lid of the pan. Crowd the pan; it’s okay for the pieces to touch. Once all pieces are in the pan, cover, leaving a small space open for steam to escape. Cook this way for ten minutes before checking pan.
Check to see if the pieces are browning. If so, turn them over. You may have to lower the heat to medium or low if they are browning too fast. Every few minutes or so, turn the pieces to brown another side, partially covering the pan each time.
Total cooking time will be 20-30 minutes. The chicken should be a deep golden brown, crispy on the outside, and tender inside. Pierce with a fork to be sure the juices run clear. Place on a paper towel covered cookie sheet as chicken is done and hold in a warm oven while you make the green chile gravy.
May be fried ahead and kept warm. Or chill in the refrigerator overnight and reheat at 325 degrees.
Makes 4-6 servings.
GREEN CHILE GRAVY
Pan drippings from Red Chile Fried Chicken
1/2 cup seasoned dredging flour
2 tablespoons butter
1 quart chicken broth
1/2 cup chopped mild green chile
Pour off all but 2 tablespoons of pan drippings. Leave all the brown bits in the pan. Melt in the butter and set pan over low heat. Whisk the flour with drippings until well combined. Slowly, over several minutes, add small amounts of the chicken broth, whisking well to combine. Eventually, you will have a flowable gravy mixture. Simmer, whisking well, until thickened. Add the green chile and whisk well. Taste for seasonings.
Place a ladle of gravy on a plate and set two pieces of chicken in the center. Garnish with parsley, cilantro or watercress.
Makes 1 quart or so of gravy.
Extra gravy can be frozen for use in a future meal, such as chicken pot pie. Reheat in a pan over low heat, whisking well, until thoroughly warmed.
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