Thursday, September 22, 2005

Mexican Fried Chicken

Mexican Fried Chicken

Lime juice is the secret flavoring agent in this recipe, combined with a touch of chili powder.

4 cloves garlic
1/2 teaspoon Salt
2 1/2 to 3 pound chicken ,cut up
1/4 cup lime juice (fresh)
1 small onion
vegetable oil
1/2 cup all purpose flour
1 teaspoon Salt
1 teaspoon chili powder

Mash garlic and 1/2 teaspoon salt until pasty. Rub chicken with garlic mixture. Arrange chicken in shallow glass or plastic dish. Sprinkle with lime juice and onion. Cover and refrigerate, Turing occasionally, at least 3 hours. Remove chicken from marinade; pat dry. Heat oil (1/4 inch ) in skillet until hot. Decrease heat to medium. Mix flour, 1 teaspoon salt and the chili powder. coat chicken with flour mixture. Place chicken in skillet skin sides down. Cover and cook 5 minutes. Uncover and cook 15 minutes. Turn chicken. Cover and cook 5 minutes. Uncover and cook until thickest pieces are done. 10 to 15 minutes. Drain on paper towel.

Note: I use a Ziploc bag to marinade the chicken.

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