📖 Instructions

1. Begin by preparing the mole poblano sauce. In a large pot or Dutch oven, heat the oil over medium heat. Add the onions and garlic and cook until softened, about 5-7 minutes. Be careful not to burn the garlic.
2. Add the chili peppers (ancho, pasilla, and guajillo) to the pot and cook for another 3-5 minutes, stirring constantly to prevent burning. The peppers should release their aromas and slightly blister. If you don't like spicy food, add a little!
3. Stir in the tomatoes, almonds, raisins, sesame seeds, pumpkin seeds, peanuts, cinnamon, cloves, anise seed, and chocolate. Cook for 5 minutes, stirring frequently. The chocolate will start to melt, creating a rich base.
4. Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover, and cook for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together.
5. Remove the pot from the heat and let the mixture cool slightly. Carefully transfer the mixture to a blender or food processor. Blend until smooth. Be cautious when blending hot liquids.
6. Pass the blended sauce through a fine-mesh sieve into a clean pot. This step ensures a silky smooth texture. Discard any solids left in the sieve. Some people skip this part to save time.
7. Season the mole sauce with salt and sugar to taste. Simmer the sauce over low heat for another 30 minutes, stirring occasionally, allowing the flavors to deepen and balance.
8. While the mole simmers, prepare the fried chicken. Cut the chicken pieces into even sizes and pat them dry with paper towels.
9. In a bowl, whisk together the flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. This is your dry breading mix.
10. In another bowl, whisk together the eggs and milk. This is your wet breading mix.
11. Dredge each piece of chicken in the flour mixture, then dip it into the egg mixture, and finally coat it thoroughly in the flour mixture again. Ensure each piece is evenly coated.
12. Heat the oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Use a thermometer to monitor the temperature. Overcrowding the pot will lower the oil temperature.
13. Carefully lower the chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for 6-8 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
14. Remove the fried chicken from the oil and place it on a wire rack to drain excess oil. Season immediately with salt.
15. To assemble, place the fried chicken on a serving plate and generously smother it with the warm mole poblano sauce. Garnish with sesame seeds and chopped cilantro. Serve immediately. If the mole sauce is too thick, you may need to add water to dilute it!