GUATEMALA-INSPIRED FRIED CHICKEN
1 (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 F 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.
Servings: 6-8
Source: The New American Cooking by Joan Nathan
1 (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 F 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.
Servings: 6-8
Source: The New American Cooking by Joan Nathan
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