Chipotle Fried Chicken with Cilantro Lime BBQ Sauce

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
Four servings

Cilantro Lime BBQ Sauce rounds out the kick a chipotle brine gives this spin on traditional fried chicken. When plated alongside Yukon gold potatoes and fresh red and gold beets, “people really like [this dish] a lot,” says Stephen Rice, food service director for Café Services at the Verizon Innovation Center. “The trends seem to be that people are into hot sauces and healthier sides. So they still get the best of both worlds: that traditional fried chicken with a little twist and nice steamed beans, potatoes and fresh boiled beets.”

Ingredients

Chipotle Brine Mixture
2 qt. water
1/4 cup kosher salt
1/4 cup brown sugar
2 tbsp. maple syrup
3 tbsp. black peppercorns
1 fresh orange, peeled, sliced
4 garlic cloves, thinly sliced
1/2 cup puréed chipotle chilies in adobo sauce
3 to 4 lb. bone-in chicken breasts, cut to 8-oz. pieces

Flour and Spice Dredge
1 1/2 cups all-purpose flour
1 tsp. kosher salt
1 tsp. fresh cracked ground black pepper
3 tbsp. smoked paprika
3 tbsp. chipotle powder
Oil for frying

Cilantro Lime BBQ Sauce
1 cup barbecue sauce
1 tsp. lime zest
1 tbsp. fresh lime juice
2 tbsp. chopped fresh cilantro

Steps

Chipotle Brine Mixture

  1. Add salt, sugar and syrup to water; stir until dissolved.
  2. Add peppercorns, orange, garlic and chipotle chilies.
  3. Add chicken pieces to mixture and refrigerate for 24 to 48 hours.

Flour and Spice Dredge

  1. Mix all ingredients together in large bowl until very well combined.
  2. Remove chicken from brine and pat dry. Place chicken in flour mixture and toss well.
  3. Press chicken into flour dredge to get good contact with meat. Let stand for 15 minutes, then toss and press down again.
  4. Fill 12-inch cast-iron skillet with approximately 1 inch of oil and heat to 350°F. Place chicken in oil, skin side down, and cook for 10 minutes. Rotate breast to other side and cook for 10 minutes more, until internal temperature is 165°F. Remove from oil and rest for 10 minutes before plating.
  5. Top with Cilantro Lime BBQ Sauce (recipe follows). Serve with roasted Yukon gold potatoes, steamed green beans, and red and gold beets.

Cilantro Lime BBQ Sauce

  1. Mix all ingredients together in bowl. Hold for service. 
Source: Verizon Innovation Center, Café Services (Waltham, Mass.)

More From FoodService Director

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources