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Mexican Fried Chicken


  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 small onion, finely chopped
  • 1/4 cup lime juice
  • 1/2 cup flour
  • 1 (3 pound) fryer chicken, cut up


  1. Mash garlic and 1/2 teaspoon salt to a paste; rub chicken with garlic mixture.
  2. Arrange chicken in shallow glass or plastic dish; sprinkle with lime juice and onion. Cover and refrigerate, turning occasionally, at least 3 hours.
  3. Remove chicken from marinade and pat dry.
  4. Heat 1/4 inch oil in skillet until hot; decrease heat to medium.
  5. Mix flour, 1 teaspoon salt and the chili powder; coat chicken with flour mixture and 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 longer.

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