1 (2 1/2 to 3 pound) broiler-fryer
chicken, cut up
1/4 cup lime juice
1 small onion, minced
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.
and cook 15 minutes.
Turn chicken. Cover and cook 5 minutes
Uncover and cook until thickest pieces are done,
10 to 15 minutes; drain.