Thursday, July 3, 2008

Guatemala-Inspired Fried Chicken

Serves 2 to 3.

  • one 3-pound chicken, cut into 8 pieces
  • juice of 1 lemon
  • 3 cloves garlic, thoroughly crushed
  • 1 teaspoon ground cumin
  • 2 tablespoons dried oregano
  • 2 tablespoons kosher salt
  • 1/2 teaspoon ground black pepper
  • vegetable oil for deep-frying
  • 1 cup cake flour
  • Sprinkle the chicken with the lemon juice, then rub in the garlic and sprinkle on the cumin, oregano, salt and pepper. Place in a bowl and refrigerate, covered, overnight.
  • When ready to cook the chicken, heat about 5 inches of oil to 340-degree in a wok or deep pot.
  • While the oil is heating, dip the chicken in the flour briefly, shaking off any excess flour.
  • Fry, turning once, until golden brown, about 6 minutes per side. Remove the chicken pieces from the oil with tongs and drain them on paper towels. Eat immediately.

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