Mexican Fried Chicken

Yield: 6 to 8 servings

Ingredients

• 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

Instructions

1. Mash garlic and 1/2 teaspoon salt to a paste. Rub chicken with garlic mixture. Arrange chicken in a 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.
2. 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.
3. Uncover and cook 15 minutes.
4. Turn chicken. Cover and cook 5 minutes longer.
5. Uncover and cook until thickest pieces are done, 10 to 15 minutes; drain.