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Ingredients
ScaleNo serving count in the source — scale by factor
- chicken thighs, legs, and boneless skinless chicken breasts, each of skinless thighs, legs, and boneless skinless breasts2 ea.
- adobo sauce1/2 cup
- lime juice, freshly squeezed1/4 cup
- cornmeal, as needed
- vegetable shortening1 lb
- chipotle powder3 tbsp
- cayenne pepper2 tsp
- garlic powder1 tbsp
- smoked paprika2 tbsp
- salt2 tbsp
- black pepper1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Combine adobo sauce and lime juice and pour over chicken. Refrigerate overnight.
Remove chicken from adobo mixture. Combine the seasoning ingredients, and sprinkle over chicken.
Dredge chicken in cornmeal. Let rest for 2–3 minutes.
Meanwhile, heat shortening in a large cast-iron skillet to 350°F. Place breasts and legs around the edges, then place thighs in the center.
Cook for 12 minutes per side. Drain on a cooling rack and serve.
