Hot Chicken Andorra

Ingredients

In this Andorran adaptation of Hot Chicken, we incorporate traditional Andorran spices and flavors to create a unique twist on the original American dish. The addition of local spices such as smoked paprika and cayenne pepper adds a distinct smoky and fiery flavor profile. The chicken is also traditionally marinated for a longer period to allow the flavors to penetrate the meat. Additionally, the dish is served with a cooling yogurt sauce to balance the heat. We alse have the original recipe for Hot Chicken, so you can check it out.

• 4 chicken thighs 4 chicken thighs
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1 tablespoon smoked paprika 1 tablespoon smoked paprika
• 1 tablespoon cayenne pepper 1 tablespoon cayenne pepper
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• Vegetable oil, for frying Vegetable oil, for frying
• Yogurt sauce, for serving Yogurt sauce, for serving

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 4g)
• Carbohydrates: 20g (Sugar: 1g)
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine buttermilk, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
2. 2.
   Add chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours or overnight.
3. 3.
   In a separate bowl, mix flour with additional smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
4. 4.
   Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat.
5. 5.
   Remove chicken thighs from the marinade, allowing excess marinade to drip off.
6. 6.
   Dredge the chicken thighs in the seasoned flour mixture, ensuring they are evenly coated.
7. 7.
   Carefully place the coated chicken thighs into the hot oil and fry until golden brown and cooked through, about 6-8 minutes per side.
8. 8.
   Remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil.
9. 9.
   Serve the Hot Chicken Andorra with a side of cooling yogurt sauce.

Treat your ingredients with care...

• Chicken thighs — For best results, use bone-in, skin-on chicken thighs as they provide extra flavor and juiciness.
• Smoked paprika — Look for high-quality smoked paprika to enhance the smoky flavor of the dish.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference.

Tips & Tricks

• For an extra crispy coating, double-dredge the chicken thighs by dipping them back into the buttermilk marinade and then into the seasoned flour mixture.
• Adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper.
• Serve the Hot Chicken Andorra with traditional Andorran sides such as roasted potatoes or sautéed vegetables.

Serving advice

Serve the Hot Chicken Andorra hot and crispy, accompanied by a generous dollop of cooling yogurt sauce. Garnish with fresh herbs such as parsley or cilantro for added freshness.

Presentation advice

Arrange the Hot Chicken Andorra on a platter, allowing the vibrant red color of the chicken to take center stage. Place a small bowl of yogurt sauce alongside the chicken for dipping. Add a sprig of fresh herbs as a garnish for an elegant touch.