Mole Hot Fried Chicken

Name: Mole Hot Fried Chicken
Yield: Serves 4 to 6
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1 cup, kosher salt; ½ cup plus 3 tablespoons, sugar; 2 quarts, water; 3½ pounds, bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed; 1¼ cups, all-purpose flour; ¾ cup, potato starch; 1 tablespoon, cayenne pepper; 1 teaspoon plus 1 teaspoon, pepper, divided; 1 teaspoon plus ½ teaspoon, kosher salt, divided; 1 teaspoon, baking powder; 1 cup, buttermilk; ⅓ cup, vegetable oil; 2 teaspoons, sesame seeds; 2 teaspoons, cayenne pepper; 1½ teaspoons, chipotle chile powder; ½ teaspoon, garlic powder; ¼ teaspoon, kosher salt; ⅛ teaspoon, ground cinnamon; ⅛ teaspoon, cocoa powder; ⅛ teaspoon, ground cumin; 3 quarts, vegetable oil for frying

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By Tim Chin

Main Courses

Latin America & Caribbean

Nashville hot fried chicken just moved to Mexico.

SERVES4 to 6

WHY THIS RECIPE WORKS

Nashville Hot Chicken: Packed to the brim with cayenne pepper, this Tennessee fried chicken specialty goes on the short list of foods that have had us in tears, desperately reaching for a glass of milk. But it was worth the pain for incredi...

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