MEXICAN FRIED CHICKEN
Steps:
- Place chicken thighs in a large bowl and add buttermilk, hot sauce, lime juice, and 1 tablespoon kosher salt. Toss to coat, cover, and refrigerate for at least 1 hour and up to overnight. 2.In a wide, shallow bowl, combine cornmeal, masa harina, flour, baking powder, ancho chili powder, cumin, paprika, garlic powder, granulated onion, black pepper, sugar, and 2 teaspoons salt and whisk until thoroughly mixed. Drain chicken, reserving buttermilk marinade in bowl. Working with one piece at a time, roll chicken in the dry mixture to coat. Return chicken to buttermilk marinade, then coat once more in dry mixture. Transfer chicken to a wire rack set above a rimmed baking sheet. Repeat with remaining chicken, then let stand 15 minutes. 3.In a large wok or cast iron skillet, heat 2 inches of oil to 375°F. Working in batches and turning occasionally, fry the chicken until exterior is deep golden-brown and the internal temperature registers 150°F on an instant-read thermometer, about 10 minutes. Oil temperature will drop when you add chicken, so adjust heat to maintain 350°F frying temperature during cooking. Transfer fried chicken to a paper towelâlined plate to absorb excess oil. After draining, transfer chicken to a clean wire rack set over a clean baking sheet. Let cool to room temperature; set frying oil aside.
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shazyar samir
[email protected]This chicken is a 5-star dish.
Abdullah Kaleem
[email protected]This chicken is a labor of love.
Chulani Jayasingha
[email protected]This chicken is worth the effort.
danesh reid
[email protected]This chicken is a must-make for any special occasion.
maha sheikh
[email protected]This chicken is a crowd-pleaser.
Umair Jan
[email protected]This chicken is perfect for a party.
Kirungi Anderson Anders
[email protected]I'm definitely going to make this chicken again and again.
Usman Khizar
[email protected]This chicken is the best I've ever had.
Rebekah Allen
[email protected]I'm so glad I found this recipe.
Matthew Rowell
[email protected]This chicken is finger-licking good.
Zohaib Hasan
[email protected]I can't wait to make this chicken again!
Khaled Mahommed
[email protected]This recipe is a must-try for any chicken lover.
Leonard Kurehwatira
[email protected]I would definitely recommend this recipe to anyone who loves fried chicken.
Younas younas
[email protected]This chicken is so good, I could eat it every day.
Chasity Robinson
[email protected]I've never made fried chicken before, but this recipe made it easy. The instructions were clear and concise, and the chicken turned out perfectly.
Saroj Acharya
[email protected]I'm not a huge fan of fried chicken, but this recipe changed my mind. The chicken was so flavorful and juicy, I couldn't get enough of it.
Mhabuba Akter
[email protected]I love the combination of flavors in this dish. The chicken is perfectly crispy, and the marinade gives it a delicious tang.
Joshua Lara
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit with my family and friends.
Tracy Rutter
[email protected]I used boneless, skinless chicken breasts, and they cooked through in about 20 minutes. I also added a little bit of cayenne pepper to the breading for a little extra kick.
Mugoya Lydia
[email protected]I followed the recipe exactly, and the chicken turned out perfectly. It was so good that I ate two pieces before I even realized it.