Pickled-Jalapeno Fried Chicken

For marinade: Place pickled jalapenos, carrots, onions, and their juices into a food processor. Process until nearly smooth. Using a large chef's knife, cut chicken breast pieces in half crosswise. In a large bowl combine all chicken and marinade, turning chicken to coat evenly. Chill, covered, at least 2 hours or overnight.

In a large bowl whisk together flour, cornstarch, 2 tablespoons kosher salt, the cumin, smoked paprika, and 2 teaspoons black pepper. Remove chicken from marinade one piece at a time, letting excess drip back into bowl. Dip chicken into flour mixture, turning to coat. Place on a wire rack over a 15x10-inch pan.

For batter: Whisk egg into marinade until combined. Stir in remaining flour mixture until combined. (Mixture will be very thick.)

Coat chicken pieces, one at a time, with batter using a spoon to evenly cover chicken. Return batter-coated chicken to rack. Chill at least 30 minutes or up to 2 hours. Discard any remaining batter.

In a 5- to 6-quart heavy-bottom pan heat oil to 325°F. Cover a baking sheet with paper towels; set a wire rack on top. Add chicken, three to four pieces at a time, to hot oil. Fry 15 to 18 minutes or until deep golden brown and cooked through (170°F for breast pieces, 175°F for thighs and drumsticks). Transfer to wire rack; let drain 5 minutes. Transfer to a baking sheet in a 300°F oven while frying remaining chicken. Makes 6 servings.