One of my favorite restaurants, the Red Door Grill offers Jalapeno Fried Chicken every Thursday and only on Thursdays. Let me tell you it’s REALLY REALLY good! It’s marinated in buttermilk and jalapenos for 4 days or so they say. I was so impressed that I decided to make my own fried chicken but I chose to use Hatch green chile in lieu of jalapenos. What New Mexican wouldn’t pick green chile over jalapenos? I pan fried it browning the outside and then let the oven do the rest. For me it’s much easier to cook the chicken evenly throughout that way. The chicken is so moist with a golden crunch outside and a hint of spicy green chile in every bite. A side of mashed potatoes with green chile gravy made this one of the best comfort meals I’ve had in a long time!
I marinated the chicken with enough buttermilk to cover it in a zip lock bag along with 2 roasted and diced Hatch green chile. Some chile is hotter than others so add more or less depending on the chile and how spicy you like it. I placed the bag in the fridge for 2 days, I couldn’t wait 4 days like Red Door Grill does.
Getting ready to fry the chicken. I have 4 pieces of chicken, a cup of flour and 2 teaspoons of green chile salt. I also prepared a baking tray to place in the oven once the chicken has been pan fried. **I make my own green chile salt, 1 part coarse sea salt run through a spice grinder with 1 part green chile powder.
Heat a skillet with about 1 inch of canola oil. I like to test the oil with a wooden spoon to be sure it’s hot enough. If the oil starts to bubble around the spoon it’s hot enough to fry. Fry until they’re golden brown on one side then flip ’em over to brown on the other side.
Once browned, transfer to your baking tray and bake in a preheated 350 degree oven for 40 – 45 minutes depending on the size of your chicken pieces. Make sure the inside is fully cooked before removing from oven.
4 pieces Chicken, (I used thighs and legs)
1 pint Buttermilk
2 Hatch Green Chiles, roasted, peeled, seeded and chopped
Green Chile Salt (1 part Sea Salt – 1 part Green Chile Powder), divided
1 cup Flour
Sprinkle approximately 1 teaspoon green chile salt over chicken and place in a zip lock bag. Pour the buttermilk and diced green chiles in the bag and toss so that the chicken is saturated. Refrigerate 24 – 48 hours.
Combine flour and green chile salt. Dredge the chicken pieces through the flour mix. Heat a cast iron skillet with about 1 inch of canola oil. When the oil is very hot pan fry the chicken on one side until it is crispy brown. Turn over to brown the other side. Transfer chicken to a prepared baking sheet and bake in a pre-heated 350 degree oven for 40 – 45 minutes. Chicken should be cooked throughout and register an internal temperature of 160 – 165 degrees.