Spicy Fried Chicken with Mango Habanero Hot Sauce
Try this Spicy Fried Chicken with Mango Habanero Hot Sauce recipe.
Try this Spicy Fried Chicken with Mango Habanero Hot Sauce recipe.
- 1/2 cup apple cider vinegar
- 2 tsp salt
- 1/2 tsp salt
- 1 tbsp garlic powder
- canola oil for frying
- 4 cups all purpose flour
- 1 tbsp onion powder
- 1 tbsp paprika
- 2 tsp chili powder
- juice of 1 lime
- 1 tsp pepper
- water to thin
- 1 tbsp cumin powder
- fried chicken:
- 2 pounds of chicken cut into pieces (i used a mix of chicken thighs and chicken breasts cut into 3 inch pieces)
- 3 cups of buttermilk (enough to submerge the chicken in a
- mango hot sauce:
- 3 ataulfo mangos peeled and cut into chunks
- 2 habanero peppers deseeded (less or more depending
- Carbohydrate 398.780732540745 g
- Cholesterol 0 mg
- Fat 7.6597223406819 g
- Fiber 18.6525485810506 g
- Protein 55.4504815935553 g
- Saturated Fat 1.10277931217464 g
- Serving Size 1 1 recipe (1592g)
- Sodium 58.5289963648664 mg
- Sugar 380.128183959694 g
- Trans Fat 2.01952940738414 g
- Calories 1927 calories
Step-by-step
- For the fried chicken, add the chicken to a large bowl and pour over the buttermilk. Let it marinate for 30 minutes to overnight.
- When you're ready to cook, heat the deep fryer to 350F or heat a large pot of oil to 350F on the stove.
- In a large ziploc bag, add the flour and spices and mix together.
- Place each piece of chicken in the ziploc bag, shaking off the excess buttermilk.
- Seal the bag and shake until all the chicken pieces are completely coated in the flour mixture.
- When the oil has reached its desired temperature, fry the chicken in batches, being careful not to overcrowd the pot (overcrowding will bring down the temperature of the oil!).
- Fry for 6 minutes on each side, until chicken is cooked through.
- For the hot sauce, place the mango, peppers, lime and salt in a food processor and pulse until it becomes a smooth mixture.
- Place the sauce in a small sauce pan and add the apple cider vinegar.
- Simmer over medium low heat for approx. 10 minutes, adding water to thin out the sauce to your desired consistency (I used ⅛ cup).
- Strain through a fine sieve and place in an airtight container.
My Go-To Spicy Fried Chicken: A Recipe for Any Occasion
As a busy professional, time is my most precious commodity. Weeknights often find me juggling deadlines and dinner preparations, so I need recipes that are both delicious and efficient. This spicy fried chicken with mango habanero hot sauce has become my absolute go-to, perfect for everything from a casual weeknight meal to impressing guests on the weekend. The beauty of this recipe lies in its adaptability – you can adjust the spice level to your liking and even make the hot sauce ahead of time to save on prep time. The crispy, flavorful chicken paired with the sweet and fiery mango habanero sauce is a match made in heaven.
The process is surprisingly straightforward. Marination is key – allowing the chicken to soak in buttermilk for at least 30 minutes (or overnight for extra flavor) tenderizes the meat and helps the breading adhere perfectly. The breading itself is simple: flour seasoned with a blend of classic spices that complement the chicken's natural taste. Deep frying might seem daunting, but with a little care and attention to oil temperature, you’ll achieve perfectly golden-brown, juicy chicken every time. I use a large pot on the stove rather than a deep fryer, which fits in with my minimalist kitchen strategy.
The real star of the show, though, is the mango habanero hot sauce. This sauce is a vibrant burst of flavor, balancing the sweetness of ripe mangoes with the intense heat of habanero peppers. The tangy lime juice cuts through the richness, creating a complex and addictive sauce. I love the way the sweetness of the mango perfectly complements the heat of the habanero peppers, creating a taste explosion in your mouth! I usually make a double batch of this sauce – it’s fantastic on eggs, tacos, or even as a marinade for other proteins. The process is a simple one: add the ingredients to a food processor, blend, simmer with some apple cider vinegar, strain and store. Easy peasy!
This recipe is a testament to the fact that flavorful and satisfying meals don't have to be complicated. It’s a recipe that’s become a staple in my home, and I’m confident it will become a favorite in yours, too. The combination of crispy, spicy chicken and the zesty, sweet mango habanero hot sauce is simply irresistible. Whether it’s a quick weeknight dinner or a more elaborate meal for friends, this dish always delivers. I often serve it with a simple side salad or some roasted vegetables to balance the richness of the chicken.
Tips and Variations:
- Spice Level: Adjust the number of habanero peppers to control the heat. For a milder sauce, remove the seeds and membranes before blending.
- Mango Variety: Ataulfo mangoes are known for their sweetness, but you can experiment with other varieties.
- Make-Ahead: The hot sauce can be made ahead of time and stored in the refrigerator for up to a week. This makes the dish even easier to prepare on busy nights.
- Serving Suggestions: Serve with your favorite sides such as coleslaw, mashed potatoes, or fries.
- Chicken Cuts: Feel free to experiment with different cuts of chicken. Drumsticks and wings are also excellent choices.
This recipe is more than just a meal; it's a reflection of my busy life and my love for delicious, easy-to-make food. I hope you enjoy it as much as I do!
