Latin Fried Chicken Recipe 415

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LATIN FRIED CHICKEN RECIPE - (4.1/5)



Latin Fried Chicken Recipe - (4.1/5) image

Provided by carvalhohm2

Number Of Ingredients 22

MARINADE:
2 tablespoons kosher salt
6 garlic cloves, chopped coarse
1 tablespoon pepper
1 tablespoon ground cumin
2 teaspoons smoked paprika
2 teaspoons dried oregano
2 teaspoons grated lime zest plus 1/4 cup juice (2 limes)
3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed
COATING:
1 1/4 cups all-purpose flour
3/4 cup cornstarch
1 tablespoon pepper
1 tablespoon granulated garlic
1 teaspoon baking powder
1 teaspoon white pepper
1 teaspoon kosher salt
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 large egg whites, lightly beaten
FRYING OIL:
3 quarts vegetable or peanut oil

Steps:

  • MARINADE: Combine salt, garlic, pepper, cumin, paprika, oregano, and lime zest and juice in bowl. Add chicken and turn to coat thoroughly. Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 hours. COATING: Whisk flour, cornstarch, pepper, granulated garlic, baking powder, white pepper, salt, cumin, and cayenne together in bowl. Place egg whites in shallow dish. Set wire rack in rimmed baking sheet. Remove chicken from marinade and scrape off solids. Pat chicken dry with paper towels. Working with 1 piece at a time, dip chicken into egg whites to thoroughly coat, letting excess drip back into dish. Dredge chicken in flour mixture, pressing to adhere. Transfer chicken to prepared wire rack and refrigerate for at least 30 minutes or up to 2 hours. Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 325°F. Add half of chicken to hot oil and fry until breasts register 160 degrees and drumsticks/thighs register 175°F, 13 to 16 minutes. Adjust burner, if necessary, to maintain oil temperature between 300 and 325°F. Transfer chicken to clean wire rack set in rimmed baking sheet. Return oil to 325°F and repeat with remaining chicken. Serve.

OLE! MEXICAN FRIED CHICKEN



Ole! Mexican Fried Chicken image

My recipe for a delicious fried chicken breaded in savory Mexican seasonings. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!

Provided by The Spice Guru

Categories     Chicken Breast

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 22

8 -10 assorted pieces fresh chicken
8 cups cold water
2 tablespoons fine sea salt
1 fresh lime, cut into thin slices
1 tablespoon lemon pepper
2 1/2 teaspoons fine sea salt
1 1/2 teaspoons chicken bouillon powder
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon ground coriander
1 teaspoon granulated sugar
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon cayenne pepper
3/4 teaspoon ground chipotle chile
1/8 teaspoon ground oregano
1 1/3 cups pre-sifted all-purpose flour
1/2 cup cornstarch
1/4 cup instant masa corn flour
4 beaten large eggs
canola oil

Steps:

  • NOTE: INSTANT MASA CORN FLOUR (TAMALE FLOUR) IS AVAILABLE IN MOST MAJOR SUPERMARKETS. IF SPICIER CHICKEN IS DESIRED, USE PICKLED HOT PEPPER JUICE TO BRINE (OR) REDUCE PAPRIKA TO 1 TEASPOON, AND INCREASE CHIPOTLE CHILE POWDER TO 1 TEASPOON (DO NOT ADD ANY MORE CHIPOTLE OR CAYENNE PEPPER THAN GIVEN HERE, AS IT WILL IMPART A BITTER FLAVOR TO THE BREADING). FOR ADDED FLAVORS: YOU CAN BOIL BRINE FIRST WITH FRESH CILANTRO, PEPPERS, ONION AND GARLIC; COOL COMPLETELY; ADD FRESH LIME SLICES THEN CHICKEN. (STEP ONE): RINSE and blot chicken.
  • COMBINE 8 cups cold water and 2 tablespoons fine sea salt for the BRINE in a large wide saucepan (with an accompanying lid) until dissolved; ADD lime slices then chicken pieces; COVER and transfer to refrigerator; MARINATE chicken between 4-36 hours in refrigerator, turning chicken as needed (marinate 36 hours for the most tender, flavorful chicken). NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE BRINE WITH CHICKEN, COVERED, OVER LOW HEAT FOR 20-30 MINUTES (TURN CHICKEN ONCE MIDWAY THROUGH).
  • MEASURE the SEASONING ingredients into a large sealable container (such as a GLAD food storage container or a Ziploc bag); SEAL the container; SHAKE mixture well until thoroughly blended; OPEN container and add the BREADING ingredients; RESEAL container and shake well.
  • BEAT 4 large eggs in a medium bowl (for the eggwash); REMOVE chicken from the brine; RINSE chicken; BLOT chicken dry; DIP chicken in the EGGWASH (or batter) until evenly coated.
  • PLACE one piece battered chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PRESS breading firmly onto chicken; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
  • ADD the manufacturer's recommended amount oil for deep-frying (use canola oil); PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
  • CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
  • FRY chicken between 16-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); PLACE chicken on wire rack over baking sheet; TRANSFER into a preheated 170°F oven until all chicken has been fried.
  • MAINTAIN frying oil temperature for remaining chicken; REPEAT the same cooking/steaming or warming procedures for the remaining chicken; SERVE.
  • SNAP your fingers and shout, "OLE!".

Nutrition Facts : Calories 1523.1, Fat 95.1, SaturatedFat 27.2, Cholesterol 577.7, Sodium 3886.6, Carbohydrate 38.4, Fiber 2.1, Sugar 1.4, Protein 120.6

EASY MEXICAN FRIED CHICKEN



Easy Mexican Fried Chicken image

Great with Mexican rice and fried beans with cheese melted on top, if desired! Sort of 'On-The-Border Southern Fried Chicken'.

Provided by Barbara Edwards

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
1 quart buttermilk
2 (1.25 ounce) packages taco seasoning mix
3 tablespoons olive oil
1 ½ cups all-purpose flour

Steps:

  • In a resealable plastic bag combine the chicken, buttermilk and 1 packet of taco seasoning. Seal and shake to mix together. Refrigerate and let marinate overnight.
  • In a large skillet, heat the olive oil over medium low heat. Mix flour and the other packet of taco seasoning in a shallow dish or plate. Remove chicken from refrigerator and remove chicken from marinade. Discard marinade.
  • Coat chicken with flour mixture and fry in skillet until cooked through and juices run clear, 15 to 20 minutes.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 59.5 g, Cholesterol 78.2 mg, Fat 14.2 g, Fiber 1.3 g, Protein 40.2 g, SaturatedFat 3.2 g, Sodium 1628.7 mg, Sugar 14.9 g

MEXICAN PAN FRIED CHICKEN



Mexican Pan Fried Chicken image

The cornmeal crust makes a crunchy coating. It is a great alternative to the same old boring boneless/skinless chicken routine.

Provided by Grooved Pavement

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup buttermilk
2/3 cup yellow cornmeal
1 tablespoon chili powder
1/2 teaspoon salt
4 boneless skinless chicken breast halves, pounded to 1/2- to 1/3-inch thickness
2 tablespoons vegetable oil
1 cup salsa

Steps:

  • Pour buttermilk into shallow dish. Combine cornmeal, chili powder, and salt in separate shallow dish. Place chicken in buttermilk and turn to coat. Place chicken in cornmeal mixture and turn to coat.
  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2 chicken breasts; sauté until cooked through, about 3 minutes per side. Transfer chicken to plate; tent with foil. Repeat with remaining oil and chicken.
  • Serve with Salsa Verde (or your favorite salsa) spooned on top of the chicken.

Nutrition Facts : Calories 299.2, Fat 9.7, SaturatedFat 1.6, Cholesterol 69.7, Sodium 814.1, Carbohydrate 22.2, Fiber 3.2, Sugar 3.7, Protein 31.1

MEXICAN FRIED CHICKEN



Mexican Fried Chicken image

Make and share this Mexican Fried Chicken recipe from Food.com.

Provided by Annacia

Categories     Chicken

Time 12h40m

Yield 4 serving(s)

Number Of Ingredients 12

1 broiler-fryer chicken (cut-up or 4 lg chicken breasts)
1 (8 ounce) carton sour cream
1/4 cup milk
1 (4 ounce) can diced green chili peppers
2 tablespoons fresh cilantro
2 tablespoons lime juice
1 garlic clove (or 1/2 tsp garlic powder)
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup all-purpose flour
lime wedge (optional)

Steps:

  • In a bowl combine sour cream, milk, chili peppers, cilantro, lime juice, garlic, cumin, salt, and black pepper.
  • Place chicken pieces in a bag and set in a shallow dish.
  • Pour sour cream mixture over chicken, seal bag.
  • Refrigerate overnight, turn bag occasionally.
  • Place flour in a shallow dish.
  • Remove chicken from sour cream mixture shaking off excess.
  • Discard remaining sour cream mixture.
  • Add chicken pieces to flour mixture, a few at a time, turning to coat.
  • Add oil to a 12-inch heavy skillet to a depth of 1/4 to 1/2 inch.
  • Heat over medium high heat until hot (350F) Reduce heat.
  • Carefully add chicken to the skillet. Cook uncovered, over medium heat about 40 minutes or until chicken is no longer pink (170 F for breast, 180F for thighs and drumsticks), turning occasionally to brown evenly.
  • Drain on paper towel.

Nutrition Facts : Calories 762.9, Fat 48.2, SaturatedFat 18.1, Cholesterol 200.9, Sodium 640.3, Carbohydrate 31, Fiber 1.4, Sugar 1.8, Protein 49.2

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