Hot Bird! Mexican Fried Chicken
Hot Bird! Mexican Fried Chicken is a Southern recipe that serves 4. This main course has 731 calories, 64g of protein, and 43g of fat per serving. For $2.73 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 76 people were glad they tried this recipe. Head to the store and pick up baking powder, sweet paprika, garlic powder, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by Food Republic. With a spoonacular score of 87%, this dish is tremendous. If you like this recipe, you might also like recipes such as Gluten-Free Chocolate-Cardamom Cupcakes with Chocolate Buttercream, Spun Sugar Bird's Nests and Jewel-Encrusted Bird's Eggs, Mexican Pan Fried Chicken, and Nashville Hot Fried Chicken.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
baking powder
bone-in skin-on chicken breast
chicken drumsticks
chicken thighs
ancho or medium-heat chili powder
cider vinegar
coriander
cornmeal or fine breadcrumbs
cumin
egg whites
flour
garlic powder
granulated onion
lime
Mexican or other honey
oil for frying, such as soy or canola
Salt and pepper
smoked sweet paprika
Equipment:
plastic wrap
bowl
paper towels
dutch oven
Cooking instruction summary:
Directions: Mix honey and vinegar in a bowl and add chicken. Toss to coat. Cover with plastic wrap and refrigerate for 4 hours. Drain chicken pieces on paper towels and season with salt and pepper. Heat 3 inches of oil in a large Dutch oven over medium-high heat. Oil should reach between 350°F and 375°F for frying. Beat egg whites in a shallow dish. Combine cornmeal or breadcrumbs with flour, baking powder and spices. Coat the chicken pieces in the egg whites then toss in the flour mixture. Fry in small batches, 12-14 minutes per batch, until deep golden and juices run clear. Season hot chicken with a little extra salt as they come out. Serve with lime wedges, honey for drizzling and your favorite assortment of hot sauces. For a fresh accompaniment slice up a tomato, red onion and avocado and serve.More fried chicken recipes on Food Republic:Union Square Café Fried ChickenFried YardbirdHot Fried Chicken Salad
Step by step:
1. Mix honey and vinegar in a bowl and add chicken. Toss to coat. Cover with plastic wrap and refrigerate for 4 hours.
2. Drain chicken pieces on paper towels and season with salt and pepper.
3. Heat 3 inches of oil in a large Dutch oven over medium-high heat. Oil should reach between 350°F and 375°F for frying. Beat egg whites in a shallow dish.
4. Combine cornmeal or breadcrumbs with flour, baking powder and spices. Coat the chicken pieces in the egg whites then toss in the flour mixture. Fry in small batches, 12-14 minutes per batch, until deep golden and juices run clear. Season hot chicken with a little extra salt as they come out.
5. Serve with lime wedges, honey for drizzling and your favorite assortment of hot sauces. For a fresh accompaniment slice up a tomato, red onion and avocado and serve.More fried chicken recipes on Food Republic:Union Square Café Fried Chicken
6. Fried Yardbird
7. Hot Fried Chicken Salad
Nutrition Information:
covered percent of daily need
