Garlic-Lime Fried Chicken
By Diane UngerPublished on March 31, 2014
Time
1¼ hours, plus 1½ hours chilling
Yield
Serves 4
Ingredients
MARINADE
2 tablespoons kosher salt 6 garlic cloves, chopped coarse1 tablespoon pepper 1 tablespoon ground cumin 2 teaspoons smoked paprika 2 teaspoons dried oregano 2 teaspoons grated lime zest plus ¼ cup juice (2 limes)3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmedCOATING
1 ¼ cups all-purpose flour ¾ 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 ¼ teaspoon cayenne pepper 3 large egg whites, lightly beatenFRYING OIL
3 quarts vegetable or peanut oilBefore You Begin
Don’t let the chicken marinate any longer than 2 hours or it will toughen from the lime juice. Use a Dutch oven that holds 6 quarts or more.
Instructions
- 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.
- 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 degrees. Add half of chicken to hot oil and fry until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 13 to 16 minutes. Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees. Transfer chicken to clean wire rack set in rimmed baking sheet. Return oil to 325 degrees and repeat with remaining chicken. Serve.
for the marinade
for the coating
Time
1¼ hours, plus 1½ hours chillingYield
Serves 4Ingredients
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 ¼ cup juice (2 limes)
3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed
COATING
1 ¼ cups all-purpose flour
¾ 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
¼ teaspoon cayenne pepper
3 large egg whites, lightly beaten
FRYING OIL
3 quarts vegetable or peanut oil
Ingredients
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 ¼ cup juice (2 limes)
3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed
COATING
1 ¼ cups all-purpose flour
¾ 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
¼ teaspoon cayenne pepper
3 large egg whites, lightly beaten
FRYING OIL
3 quarts vegetable or peanut oil
Ingredients
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 ¼ cup juice (2 limes)
3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed
COATING
1 ¼ cups all-purpose flour
¾ 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
¼ teaspoon cayenne pepper
3 large egg whites, lightly beaten
FRYING OIL
3 quarts vegetable or peanut oil
Why This Recipe Works
From homemade chicharrones de pollo to the fried chicken served in popular chains such as El Pollo Loco and Pollo Campero, fried chicken is a classic comfort food across Latin America. Each country has its own variation, but most feature a citrus and garlic marinade and a crunchy spiced coating. For our version, we start with a potent marinade of garlic, cumin, paprika, oregano, and lime—citrus is key in this dish, but to prevent the acid from toughening the meat, we make sure to marinate for no longer than 2 hours. We add spices to a simple flour coating, along with cornstarch and baking powder for an extra-crispy, light crust. Dipping the chicken in egg whites before coating it enhances the lightness, and after frying, it’s crunchy, juicy, and golden brown.
Before You Begin
Don’t let the chicken marinate any longer than 2 hours or it will toughen from the lime juice. Use a Dutch oven that holds 6 quarts or more.
Instructions
- 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.
- 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 degrees. Add half of chicken to hot oil and fry until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 13 to 16 minutes. Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees. Transfer chicken to clean wire rack set in rimmed baking sheet. Return oil to 325 degrees and repeat with remaining chicken. Serve.
for the marinade
for the coating
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