This dish transforms simple chicken breasts into a restaurant-quality meal using the deep, smoky sweetness of dried ancho peppers. The secret lies in the paste: toasted peppers are blended into a rich glaze that adheres to the scored meat, locking in moisture and flavor. A dual-layer coating of flour and cornmeal provides a satisfying crunch that contrasts beautifully with the tender, juicy interior. It’s perfect for weeknight dinners when you want something more exciting than standard fried chicken but still comforting and familiar. Serve with a fresh salsa or simple greens to balance the rich, savory spices.
Fried Chicken Breasts Rubbed In Ancho Peppers
Description
This dish transforms simple chicken breasts into a restaurant-quality meal using the deep, smoky sweetness of dried ancho peppers. The secret lies in the paste: toasted peppers are blended into a rich glaze that adheres to the scored meat, locking in moisture and flavor. A dual-layer coating of flour and cornmeal provides a satisfying crunch that contrasts beautifully with the tender, juicy interior. It's perfect for weeknight dinners when you want something more exciting than standard fried chicken but still comforting and familiar.Ingredients
Directions
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Toast the dried ancho peppers in a hot, dry skillet over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them.
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Place the toasted peppers in a bowl, cover with hot water, and let stand for 1 hour to soften.
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While peppers soak, prepare the chicken. Rinse breasts, pat dry, separate tenderloins, and pound all pieces until thin and even in thickness.
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Using a sharp knife, score the chicken meat in a 1/2 inch criss-cross pattern on both sides.
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Drain the soaked peppers. Blend the peppers, minced garlic, oregano, sugar, and salt in a blender until smooth.
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Pass the pepper mixture through a food mill or fine sieve to create a thick, smooth paste.
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In a shallow dish, mix the fine cornmeal, coarse cornmeal, flour, black pepper, and chile powder thoroughly.
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Lightly dust the chicken pieces with plain flour and let them sit for 5 minutes to dry slightly.
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Spread the ancho pepper paste evenly over one side of each chicken piece, rubbing it into the scored pattern.
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Sprinkle the seasoned cornmeal mixture liberally over the pasted side, patting it gently to adhere. Let stand for 5 minutes.
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Flip the chicken and repeat the process: apply paste and coat with the cornmeal mixture on the second side.
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Heat olive oil and butter in a large cast-iron skillet over medium heat.
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Carefully place chicken pieces in the skillet, ensuring they are not crowded. Cook covered for 5 minutes.
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Turn the chicken and cook for another 5 minutes, or until golden brown and cooked through.
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Transfer cooked chicken to a rack in a 300ðF (149ðC) oven to keep warm while cooking remaining batches.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 846.0kcal
- % Daily Value *
- Total Fat 21.8g34%
- Saturated Fat 5.3g27%
- Cholesterol 197.5mg66%
- Sodium 5531.0mg231%
- Total Carbohydrate 90.7g31%
- Dietary Fiber 6.5g26%
- Sugars 8.0g
- Protein 72.2g145%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To make the salsa mentioned in the original source: Sauté onions and corn with black beans, add 1 tsp balsamic vinegar and 1/4 cup chicken broth, and cook for 5 minutes.
If you do not have a food mill, you can blend the soaked peppers and spices for a longer time or strain through a cheesecloth to remove tough skins.
Ensure the chicken is pounded to an even thickness for consistent cooking.
Do not overcrowd the pan; cook in batches if necessary to maintain the proper frying temperature.
