📖 Instructions

1. First things first, prep the chicken. In a large bowl, whisk together the buttermilk, chipotle peppers in adobo sauce (minced), adobo sauce (from the can), salt, garlic powder, onion powder, and black pepper. Submerge the chicken pieces in the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This is where the magic happens, so don't skimp on the marinating time!
2. Now, let's get that crispy coating ready. In a separate large bowl, combine the flour, cornstarch, chipotle chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Whisk well to ensure all ingredients are evenly distributed. This blend is what gives our chicken its incredible flavor and texture.
3. Remove the chicken from the marinade, letting any excess drip off. Dredge each piece in the flour mixture, pressing firmly to ensure it adheres well. Double-dredge for extra crispiness, if you're feeling ambitious! Place the coated chicken on a wire rack while you heat the oil. Okay, im not going to double dredge mines.
4. Heat the vegetable oil in a large cast-iron skillet or deep fryer to 325°F (160°C). Carefully place the chicken pieces in the hot oil, being sure not to overcrowd the skillet. Fry for about 6-8 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check for doneness. Safety first!
5. Once cooked, remove the chicken from the oil and place it on a wire rack lined with paper towels to drain any excess oil. This helps keep the chicken crispy. Let it rest for a few minutes before serving.
6. While the chicken is resting, prepare the avocado crema. In a food processor or blender, combine the avocado, sour cream, lime juice, cilantro, garlic, and salt. Blend until smooth and creamy. Taste and adjust seasonings as needed. If the crema is too thick, add a tablespoon of water at a time until you reach your desired consistency.
7. To serve, arrange the crispy chipotle fried chicken on a platter and dollop generously with the avocado crema. Garnish with extra cilantro and a sprinkle of chipotle chili powder, if desired. Serve immediately and watch it disappear! It's so good, you might want to make a double batch.