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
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
Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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Next: How to Freeze Chicken
Tip
How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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2 of 3
Next: How to Thaw Chicken
Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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Next: How to Store 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.
Instructions
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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.
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- 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.
- 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.
- 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.
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5Serve with lime wedges and hot sauce.
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