Mexican Fried Chicken Recipe Recipe

Name: Mexican Fried Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
To brine the chicken, in a large gallon-sized zippered plastic bag, combine the buttermilk, salt, garlic, and oregano.
2
Close the bag and shake to combine.
3
Add the chicken and place in a shallow bowl or dish.
4
Cover and refrigerate for 48 hours.
5
In a large, heavy saucepan or Dutch oven, pour oil to a depth of 23 inches.
6
Heat over high heat to 325 degrees F on a deep-frying thermometer.
7
Place a large wire rack on a rimmed baking sheet next to the stove.
8
While the oil is heating, in a large bowl, whisk together the flour, chili powder, cumin, and baking powder.
9
Remove the chicken from the brine, letting the excess drip off.
10
Add the chicken, a few pieces at a time, to the flour mixture and toss to coat evenly, then transfer to a baking sheet.
11
When the oil is ready, add about half the chicken pieces to the hot oil.
12
Adjust the heat to keep the oil around 325 degrees F. Fry, turning occasionally with tongs, until golden brown and cooked through, about 15 minutes.
13
Using a slotted spoon or a spider, transfer the chicken to the rack.
14
Repeat with the remaining chicken.
15
Serve with lime wedges and hot sauce.

1452

kcal

Calories

140

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups buttermilk, 1/4 cup kosher salt, 6 cloves garlic, smashed, 2 teaspoons dried Mexican oregano, and more.

Yes, Mexican Fried Chicken Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Fried Chicken Recipe

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