Max’s Wine Dive Fried Chicken

by Tanji on August 23, 2012 and posted in Max's Wine Dive, Recipes, Restaurants

Ingredients

1 (3-pound) chicken, cut into 8 pieces
3 cups buttermilk
1 cup honey
2 teaspoons chopped chipotle chiles in adobo
8 cups vegetable oil
4 cups all-purpose flour
2 teaspoons cornstarch
Kosher salt and freshly ground pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika

Yield

8 pieces chicken

Extra! Extra! Read all about this award winning recipe from Max’s Wine Dive. Their famous fried chicken gets me fired up – the skin is especially tasty! With locations in Houston, San Antonio and Austin, I’m happy to say there’s always one close by. This recipe is HUGE, and we’re glad to have it here for our viewers on Goodtaste! To read more about the upcoming San Antonio & Houston Cellar Classics, click here…

For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter for our special giveaways and be the first to get our great recipes.

Directions:

In a large bowl, combine the chicken and buttermilk; refrigerate at least 24 hours and up to 2 days. In a food processor, combine the honey and chiles; blend until smooth. Set the chipotle honey aside.

In a large Dutch oven, heat the oil to 275 degrees F. In a large bowl, whisk together the flour, cornstarch, 2 teaspoons salt, 1 1/2 teaspoons pepper, garlic powder, onion powder, and paprika.

Working in batches, remove the chicken from the marinade and dredge in the seasoned flour; repeat. Add the chicken to the hot oil and fry until cooked through, about 12 to 15 minutes per batch. Repeat with the remaining chicken.

11 Responses to Max’s Wine Dive Fried Chicken

Sandy says: August 24, 2012 at 2:32 pm

Is cooking temp of 275 degrees correct?? Recipe sounds great!

Diane B. says: August 24, 2012 at 4:20 pm

According to the directions, the chipolte and honey are still sitting on the side and the chicken is fried and crispy! Should we assume after taking the chicken out of the marindade, you should whisk in the chipolte/honey mixture into the marinade so that when the chicken is floured the first time, then back in the marinade with the chilis, then floured again – that’s how you wind up with a “kick”?

Marilyn says: August 24, 2012 at 9:20 pm

Dear Tanji: Something seems to be missing inthis recipe! What is to be done with the honey and chipotle mixture? The chicken is soaked in buttermilk overnight. Then you heat the oil, remove chicken from buttermilk, dredge chicken in flour mixture of flour, cornstarch, salt, pepper, garlic powder, onion powder and paprika. Then fry. What is done with the honey and chipotle?
Sincerely, Marilyn L. Flaherty