+

Mexican Fried Chicken

Ingredients (13)

Brine:

  • 3 cups buttermilk
  • 1/4 cup kosher salt
  • 6 cloves garlic, smashed
  • 2 teaspoons dried Mexican oregano
  • 1 whole chicken (about 4 pounds), cut into 8 pieces (2 legs, 2 thighs, 2 breast/wing pieces, 2 breast pieces)
  • Canola or peanut oil for deep-frying
  • 1 1/2 cups all-purpose flour
  • 2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon baking powder
  • 1 to 2 limes, cut into wedges
  • Hot pepper sauce, for serving
Try Amazon Fresh
Nutritional Information
  • Calories758
  • Fat55.14g
  • Saturated fat6.25g
  • Trans fat0.22g
  • Carbs49.73g
  • Fiber2.64g
  • Sugar9.43g
  • Protein17.82g
  • Cholesterol43.86mg
  • Sodium794.97mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Mexican Fried Chicken

For this crisp, juicy fried chicken recipe with Mexican flavors, you’ll need to soak the chicken in buttermilk brine, then toss in flour seasoned with chili powder and cumin before deep-frying.

Tips for Chicken

Instructions

  1. 1To brine the chicken, in a large gallon-sized zippered plastic bag, combine the buttermilk, salt, garlic, and oregano. Close the bag and shake to combine. Add the chicken and place in a shallow bowl or dish. Cover and refrigerate for 4–8 hours.
  2. 2In a large, heavy saucepan or Dutch oven, pour oil to a depth of 2–3 inches. Heat over high heat to 325°F on a deep-frying thermometer. Place a large wire rack on a rimmed baking sheet next to the stove.
  3. 3While the oil is heating, in a large bowl, whisk together the flour, chili powder, cumin, and baking powder. Remove the chicken from the brine, letting the excess drip off. Add the chicken, a few pieces at a time, to the flour mixture and toss to coat evenly, then transfer to a baking sheet.
  4. 4When the oil is ready, add about half the chicken pieces to the hot oil. Adjust the heat to keep the oil around 325°F. Fry, turning occasionally with tongs, until golden brown and cooked through, about 15 minutes. Using a slotted spoon or a spider, transfer the chicken to the rack. Repeat with the remaining chicken.
  5. 5Serve with lime wedges and hot sauce.
Load Comments

Recommended from Chowhound

This Crunchy Taiwanese Popcorn Chicken Is Ready in Just 30 Minutes
Food Trends

This Crunchy Taiwanese Popcorn Chicken Is Ready in Just 30 Minutes

by David Klein | This Taiwanese popcorn chicken recipe is going to change your dinner game. Craving fried chicken...

This Slow Cooker Bacon, Potato & Lentil Soup Is FODMAP-Approved
Food News

This Slow Cooker Bacon, Potato & Lentil Soup Is FODMAP-Approved

by Amy Schulman | Going on a low-FODMAP diet certainly isn’t the most glamorous thing, but the regimen has demonstrated...

10 Ingenious Ways to Use Extra Egg Yolks
How To

10 Ingenious Ways to Use Extra Egg Yolks

by Pamela Vachon | Leftover egg yolks aren't destined for the trash just because you're not sure what to do with them...