Latin Fried Chicken with Smoky Ketchup

"A new fusion" by Michael Hastings. Recipe adapted from "The New Southern-Latino Table" by Sandra A. Gutierrez. Even if you don't make the chicken, you might want to make the easy ketchup to serve with burgers, fries and other foods. Winston-Salem Journal: September 7, 2011.

Yield: 6 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Chill: 6 Hours


  • For the chicken:
  • 1 1/2 cup(s) buttermilk
  • 1/4 cup(s) minced cilantro (leaves and tender stems)
  • 2 tablespoon(s) minced chipotle chiles in adobo sauce
  • 1 teaspoon(s) adobo sauce
  • 1 1/2 teaspoon(s) garlic powder, divided use
  • 2 1/2 teaspoon(s) salt, divided use
  • 1/2 teaspoon(s) plus a pinch freshly ground black pepper, divided use
  • 1 chicken (5 to 5 1/2 pounds), cut into 10 serving pieces
  • 3 cup(s) self-rising flour
  • 2 teaspoon(s) paprika
  • 1 teaspoon(s) ground coriander
  • 1 teaspoon(s) cayenne pepper
  • 1 teaspoon(s) ancho chile powder
  • Vegetable oil for deep frying (about 4 to 5 cups)
  • For the ketchup:
  • 1 1/2 cup(s) ketchup
  • 2 tablespoon(s) minced chipotle chiles in adobo sauce
  • 1 teaspoon(s) adobo sauce
  • 2 teaspoon(s) ancho chile powder


  1. 1. For the chicken, in a large glass (or other nonreactive) bowl, combine the buttermilk, cilantro, chipotle, adobo, ½ teaspoon garlic powder, 1 teaspoon salt and a pinch of black pepper. Add the chicken and toss to coat. Cover and chill at least 6 hours, and up to 24 hours.
  2. 2. Heat the oven to 325 degrees. Fit two baking pans with wire cooling racks; set aside. In a large bowl, combine the flour, paprika, remaining 1½ teaspoons salt, coriander, remaining 1 teaspoon garlic powder, cayenne, ancho chile powder and remaining ½ teaspoon black pepper. Mix well. Dredge the chicken in the flour mixture and set the pieces on one of the prepared racks. (Reserve remaining flour mixture.) Let the chicken air-dry for 5 minutes.
  3. 3. In a large Dutch oven, pour oil to a depth of 3½ inches and heat to 360 degrees.
  4. 4. Working in batches, dredge the chicken in the flour mixture a second time. Fry as many pieces as will comfortably fit in the pan without crowding. Fry the white meat for 8 minutes and the dark meat for 10 minutes, transferring pieces to second prepared rack.
  5. 5. Bake 20 to 25 minutes or until an instant-read thermometer inserted into a thigh registers between 180 and 185 degrees, and the juices run clear when chicken is pierced with a fork. To keep chicken warm up to an hour, reduce oven to 250 degrees and leave chicken in the oven.
  6. 6. For the ketchup, in a small bowl, stir together the ketchup, chipotle, adobo and chile powder. Cover and chill up to 1 week until ready to use. Makes 4 to 6 servings.
October 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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