Crispy Fried Chicken
Ana Quincoces' Cuban-Style Fried Chicken
- 1 cup Orange Juice (from about 4 oranges); or equal parts Lime and Orange Juice
- 6 cloves of Garlic (minced)
- 1 tablespoon plus 2 teaspoons Salt
- 1 teaspoon Pepper
- 5-7 pounds Whole Fryer Chicken (cut into 8 pieces)
- 4 cups Corn Oil
- 2 cups All-Purpose Flour
- 1 tablespoon Paprika
- 1/2 teaspoon dried Oregano leaves
- 1 teaspoon Onion Powder
- 4 large Eggs (beaten)
- Combine the orange juice, garlic, 1 tablespoon of the salt, and 1/2 teaspoon of the pepper in a large bowl.
- Arrange the chicken in a large glass baking pan, pour the orange juice mixture over it, cover with plastic wrap, and refrigerate for at least 8 hours, preferably overnight. Turn the chicken once during the marinating process.
- Heat the oil to about 375 degrees F in a large, deep cast iron skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. Combine the flour, 2 teaspoons of the salt, 1/2 teaspoon of the pepper, the paprika, oregano, and onion powder in a large bowl and mix well. Dredge each piece of chicken lightly in the flour, then in the beaten eggs, and again in the flour, making sure the chicken is completely coated.
- Add four pieces of chicken to the oil and fry them on one side for 8 to 10 minutes, until they turn medium brown on the cooking side. If the chicken is browning too rapidly, reduce the heat slightly. Turn the chicken over and cook for 4 to 5 minutes. Transfer the chicken to drain on a wire rack placed over paper towels or brown paper bags. Bring the oil back up to 375 degrees F and fry the remaining pieces of chicken in the same manner. Let the chicken cool slightly before serving (this also enhances the crispiness of the chicken).
- NOTE: Remember to let the oil return to the desired temperature before frying the second batch of chicken. This will ensure that the chicken does not absorb excess oil.