Mole Fried Chicken

About this recipe

American-style fried chicken drenched in Mexican black mole and garnished with toasted sesame seeds. The crunchy fried coating contrasts with the thick, complex mole sauce, creating a dish where two great culinary traditions merge.

1. 1

   Marinate 1 kg skinless chicken thighs and drumsticks in 500 ml buttermilk with 1 tsp garlic powder, 1 tsp smoked paprika, salt and pepper. Refrigerate for at least 4 hours or overnight.

   💡 Buttermilk tenderises the meat and helps create a more adherent crust

2. 2

   Prepare the coating: mix 200 g all-purpose flour with 50 g cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp salt and ½ tsp cayenne pepper.

3. 3

   Heat vegetable oil to 175°C in a deep saucepan or deep-fryer. Drain the chicken from the buttermilk, coat well in the flour mixture pressing to adhere. Fry in batches for 8–10 minutes, turning halfway, until the internal temperature reaches 74°C.

   💡 Do not fry more than 3–4 pieces at a time to maintain the oil temperature

4. 4

   While frying the chicken, heat 300 ml black mole (shop-bought or homemade) with 200 ml chicken stock over medium-low heat, stirring until you have a smooth, hot sauce. Adjust the consistency with more stock if needed.

5. 5

   Drain the fried chicken on kitchen paper. On the serving plate or platter, pour a base of hot black mole.

6. 6

   Place the chicken pieces on the mole and drench generously with more sauce. Sprinkle with plenty of toasted sesame seeds (white and black) and optionally raw chopped onion. Serve with white rice and tortillas.