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The Latin Fried Chicken
IngredientsFor the Marinade:
2 tablespoons kosher salt
6 garlic cloves, chopped coarse
1 tablespoon pepper
1 tablespoon ground cumin
2 teaspoons smoked paprika
2 teaspoons dried oregano
2 teaspoons grated lime zest plus 1/4 cup lime juice(2 limes)
3 pounds bone-in chicken pieces (drumsticks, thighs, wings split breasts cut in half)
For the Coating:
1 1/4 cups all-purpose flour
3/4 cup cornstarch
1 tablespoon pepper
1 tablespoon granulated garlic
1 teaspoon baking powder
1 teaspoon white pepper
1 teaspoon kosher salt
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 egg whites, lightly beaten
3 quarts vegetable or canola oil
For the marinade: Combine the salt, garlic, pepper, cumin, smoked paprika, oregano, and the lime zest and lime juice together in a bowl. Add the chicken pieces and turn the chicken to coat it thoroughly with the marinade.Cover the bowl with plastic wrap and refrigerate the chicken for at least 1 hour and up to 2 hours.
For the coating: Whisk the flour, cornstarch, pepper, granulated garlic, baking powder, white pepper, salt, cumin and cayenne pepper together in a bowl. Place the beaten egg whites in a separate shallow dish.
Set a wire rack in a rimmed baking sheet. Remove the chicken from the marinade and scrape off any of the solids from the marinade from the chicken. Pat the chicken dry with paper towels. Working with one piece at a time, dip the chicken in the egg whites to thoroughly coat the chicken, letting any excess drip off back into the dish. Dredge the chicken in the flour mixture, pressing on the chicken piece to get the coating to adhere well. Transfer the chicken to the prepared wire rack and refrigerate the chicken for at least 30 minutes or up to 2 hours.
InstructionsAdd the vegetable or canola oil to a large Dutch oven until it measures about 2 inches deep and heat the oil over medium-high heat until it registers 325 degrees on a candy thermometer. Add half of the chicken to the hot oil and fry the chicken until the breasts register 160 degrees and the thighs.drumsticks register 175 degrees on an instant-read thermometer, about 13 to 16 minutes. Adjust the burner, if necessary, to maintain an oil temperature between 300 and 325 degrees. Transfer the chicken to a clean wire rack set in a rimmed baking sheet.Return the oil to 325 degrees and repeat the process with the remaining chicken pieces. Serve.
One thing about when you marinate the chicken – you don’t want to leave the chicken longer than 2 hours in the marinade. The lime juice in the marinade will start to toughen up the chicken, so you should try to get it before the 2 hour mark passes. You can really taste the lime, garlic and spices in the chicken and the coating comes out perfectly crispy. Adding the cornstarch and baking powder to the flour really makes a big difference in the results. I only made 4 pieces of chicken when I tried the recipe, so I cut everything in half for a smaller batch, but you can easily make a big batch of this to serve for a party or a picnic. This chicken would go great with all kinds of side dishes and it is just as good the next day.