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mexican Fried Chicken 1 Clove Garlic
1/2 Teaspoon Salt
1 (2 1/2 To 3 Pound) Broiler-fryer Chicken, Cut Up
1/4 Cup Lime Juice
1 Small Onion, Minced
vegetable Oil
1/2 Cup All-purpose Flour
1 Teaspoon Salt
1 Teaspoon Chili Powder mash Garlic And 1/2 Teaspoon Salt To A Paste. Rub Chicken With Garlic Mixture. Arrange Chicken In Shallow Glass Or Plastic Dish. Sprinkle With Lime Juice And Onion. Cover And Refrigerate, Turning Occasionally, At Least 3 Hours. Remove Chicken From Marinade; Pat Dry. heat 1/4 Inch Oil In Skillet Until Hot. Decrease Heat To Medium. Mix Flour, 1 Teaspoon Salt And Chili Powder. Coat Chicken With Flour Mixture. Place Chicken In Skillet Skin Sides Down. Cover And Cook 5 Minutes. uncover And Cook 15 Minutes. turn Chicken. Cover And Cook 5 Minutes Longer. uncover And Cook Until Thickest Pieces Are Done, 10 To 15 Minutes; Drain. yields 6 To 8 Servings. |
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