Header AD

Mexican Fried Chicken Recipe


INGREDIENTS:

Brine:

  • 3 cups buttermilk
  • 1/4 cup kosher salt
  • 6 cloves garlic, smashed
  • 2 teaspoons dried Mexican oregano
  • 1 whole chicken (about 4 pounds), cut into 8 pieces (2 legs, 2 thighs, 2 breast/wing pieces, 2 breast pieces)


  • Canola or peanut oil for deep-frying
  • 1 1/2 cups all-purpose flour
  • 2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon baking powder
  • 1 to 2 limes, cut into wedges
  • Hot pepper sauce, for serving

INSTRUCTIONS:

  1. To brine the chicken, in a large gallon-sized zippered plastic bag, combine the buttermilk, salt, garlic, and oregano. Close the bag and shake to combine. Add the chicken and place in a shallow bowl or dish. Cover and refrigerate for 4–8 hours.
  2. In a large, heavy saucepan or Dutch oven, pour oil to a depth of 2–3 inches. Heat over high heat to 325°F on a deep-frying thermometer. Place a large wire rack on a rimmed baking sheet next to the stove.
  3. While the oil is heating, in a large bowl, whisk together the flour, chili powder, cumin, and baking powder. Remove the chicken from the brine, letting the excess drip off. Add the chicken, a few pieces at a time, to the flour mixture and toss to coat evenly, then transfer to a baking sheet.
  4. When the oil is ready, add about half the chicken pieces to the hot oil. Adjust the heat to keep the oil around 325°F. Fry, turning occasionally with tongs, until golden brown and cooked through, about 15 minutes. Using a slotted spoon or a spider, transfer the chicken to the rack. Repeat with the remaining chicken.
  5. Serve with lime wedges and hot sauce.

Source: CHOW

Loading...
Mexican Fried Chicken Recipe Mexican Fried Chicken Recipe Reviewed by Jarvis Mann on 11:54 AM Rating: 5

Post AD