Recipe for cooking mexican fried chicken
Recipes from the Southwest US :: Southwestern Main Dish Poultry
1 clove garlic
1/2 tsp. salt
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1/4 c. lime juice
1 small onion, minced
Canola (or other vegetable) oil
1/2 c. flour
1 tsp. salt
1 tsp. chili powder
Mash garlic and 1/2 tsp. salt to a paste. Rub chicken with garlic mixture. Arrange chicken in shallow glass or plastic dish. Sprinkle and distribute with lime juice and onion. Cover and refrigerate, turning occasionally, at least 3 hours. Remove chicken from marinade; pat dry.
Heat 1/4 in. oil in skillet until hot. Decrease heat to med. Mix flour, 1 tsp. salt and chili powder. Coat chicken with flour mixture. Place chicken in skillet skin sides down. Cover and cook 5 mins.
Uncover and cook 15 mins.
Turn chicken. Cover and cook 5 mins. longer.
Uncover and cook until thickest pieces are done, 10 to 15 mins.; drain.
Yields 6 to 8 servings.
