This Fried Chicken and Thai Noodles recipe got highest appreciations! See why!


  1. Combine coriander, ginger, ancho chile powfer, pasill chile powder, cumin, sugar, onion powder, cinnamon, garlioc powder, allspice, fennel, ½ tsp chile de aebol, cloves, 2 tsp’s black pepper and 2 tsp’s salt in a bowl.
  2. On a jelly-roll pan, place chicken and season it with spice mixture. Cover it and then refrigerate it for about 1 hour or for up to 8 hours.
  3. Take a baking dish and transfer the chicken to it. Over the chicken, pour 4 cups buttermilk and turn it to coat well. Refrigerate it again for about 4 hours or up to 24 hours after covering it.
  4. Boil mango nectar in a 2 quart saucepan on high till it is reduced to ¼ cup. Stir in 1/8 tsp chile de arbol, honey and ¼ tsp salt and allow it to cool.
  5. Let the chicken stand for about 30 minutes after removing it from the refrigerator. In a skillet that is about 2 inch deep, pour oil so that it reach to 1 inch up side. Heat it on high.
  6. Up to the temperature of 375°F, preheat the oven.
  7. Take a large cutting board and transfer the chicken from buttermilk to the board and then with the help of paper towels, pat it dry. Remove the remaining buttermilk marinades.

Fried Chicken with Mango–Red Chile Honey-Netmarkers


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