Savor the Flavor of Mexico with Crispy Fried Chicken
Get ready to indulge in a culinary delight that combines the richness of Mexico with the crispiest of fried chicken. This mouth-watering recipe requires a bit of patience, but trust us, it’s worth the wait.
The Marinade: A Flavorful Foundation
To start, you’ll need to create a marinade that will infuse your chicken with the bold flavors of Mexico. In a large zippered plastic bag, combine 3 cups of buttermilk, 1/4 cup of kosher salt, 6 cloves of smashed garlic, and 2 teaspoons of dried Mexican oregano. Add 1 whole chicken, cut into 8 pieces, to the marinade and refrigerate for 4-8 hours.
The Breading: A Spicy Kick
While the chicken is marinating, prepare the breading mixture. In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 2 teaspoons of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of baking powder. This spicy blend will give your fried chicken a kick that will leave you wanting more.
Frying to Perfection
Heat about 2-3 inches of canola or peanut oil in a large, heavy saucepan or Dutch oven over high heat until it reaches 325°F. Once the oil is hot, add about half of the chicken pieces and adjust the heat to maintain the temperature. Fry for about 15 minutes, or until the chicken is golden brown and cooked through. Repeat with the remaining chicken pieces.
Serve and Enjoy
Once the chicken is fried to perfection, serve it with a squeeze of fresh lime juice and a dash of hot pepper sauce. The combination of crispy, spicy, and tangy flavors will leave your taste buds dancing.
Recipe Details
Yield: 4-6 servings
Difficulty: Easy
Total Time: 1 hour, plus 4 hours marinating time
Active Time: 20 minutes
Ingredients
- 3 cups buttermilk
- 1/4 cup kosher salt
- 6 cloves garlic, smashed
- 2 teaspoons dried Mexican oregano
- 1 whole chicken, cut into 8 pieces
- Canola or peanut oil for deep-frying
- 1 1/2 cups all-purpose flour
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon baking powder
- 1-2 limes, cut into wedges
- Hot pepper sauce, for serving
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