Ole! Mexican Fried Chicken

Total Time: 5 hrs 30 mins Preparation Time: 4 hrs 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 8 -10 assorted pieces fresh chicken
• 8 cups cold water
• 2 tablespoons fine sea salt
• 1 fresh lime, cut into thin slices
• 1 tablespoon lemon pepper
• 2 1/2 teaspoons fine sea salt
• 1 1/2 teaspoons chicken bouillon powder
• 1 1/2 teaspoons sweet paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon granulated sugar
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 3/4 teaspoon cayenne pepper
• 3/4 teaspoon ground chipotle chile
• 1/8 teaspoon ground oregano
• 1 1/3 cups pre-sifted all-purpose flour
• 1/2 cup cornstarch
• 1/4 cup instant masa corn flour
• 4 beaten large eggs
• canola oil

Recipe

• 1 note: instant masa corn flour (tamale flour) is available in most major supermarkets. if spicier chicken is desired, use pickled hot pepper juice to brine (or) reduce paprika to 1 teaspoon, and increase chipotle chile powder to 1 teaspoon (do not add any more chipotle or cayenne pepper than given here, as it will impart a bitter flavor to the breading). for added flavors: you can boil brine first with fresh cilantro, peppers, onion and garlic; cool completely; add fresh lime slices then chicken. (step one): rinse and blot chicken.
• 2 combine 8 cups cold water and 2 tablespoons fine sea salt for the brine in a large wide saucepan (with an accompanying lid) until dissolved; add lime slices then chicken pieces; cover and transfer to refrigerator; marinate chicken between 4-36 hours in refrigerator, turning chicken as needed (marinate 36 hours for the most tender, flavorful chicken). note: for a quicker stovetop marination method, pierce chicken pieces well with a fork, then heat the brine with chicken, covered, over low heat for 20-30 minutes (turn chicken once midway through).
• 3 measure the seasoning ingredients into a large sealable container (such as a glad food storage container or a ziploc bag); seal the container; shake mixture well until thoroughly blended; open container and add the breading ingredients; reseal container and shake well.
• 4 beat 4 large eggs in a medium bowl (for the eggwash); remove chicken from the brine; rinse chicken; blot chicken dry; dip chicken in the eggwash (or batter) until evenly coated.
• 5 place one piece battered chicken at a time into the breading mixture container; seal container firmly; shake chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; press breading firmly onto chicken; place breaded chicken piece onto a rack to rest; repeat with remaining pieces chicken; allow breaded chicken to absorb the breading for a few minutes before frying.
• 6 add the manufacturer's recommended amount oil for deep-frying (use canola oil); place deep-fryer basket into place in deep-fryer; preheat fryer to 315°f (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°f to 325°f, using a standard deep-fryer thermometer to gauge).
• 7 carefully drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
• 8 fry chicken between 16-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); place chicken on wire rack over baking sheet; transfer into a preheated 170°f oven until all chicken has been fried.
• 9 maintain frying oil temperature for remaining chicken; repeat the same cooking/steaming or warming procedures for the remaining chicken; serve.
• 10 snap your fingers and shout, "ole!".