Best 2 Mexican Fried Chicken Recipes

CRISPY OVEN FRIED MEXICAN CHICKEN

Steps:

• In a shallow non-aluminum pan combine vegetable juice and hot sauce.
• Add chicken and let marinade in refrigerator for 3 hours turning frequently.
• Drain chicken and discard marinade.
• Preheat oven to 375 deg. F.
• Spray a large cookie sheet with non stick cooking spray.
• In a large zip bag combine remaining ingredients.
• Add the chicken and shake to coat.
• Remove from bag and place on cookie sheet.
• Sprinkle and remaining crumbs on chicken.
• Bake one hour until tender.

MEXICAN FRIED CHICKEN

Steps:

• Place chicken thighs in a large bowl and add buttermilk, hot sauce, lime juice, and 1 tablespoon kosher salt. Toss to coat, cover, and refrigerate for at least 1 hour and up to overnight. 2.In a wide, shallow bowl, combine cornmeal, masa harina, flour, baking powder, ancho chili powder, cumin, paprika, garlic powder, granulated onion, black pepper, sugar, and 2 teaspoons salt and whisk until thoroughly mixed. Drain chicken, reserving buttermilk marinade in bowl. Working with one piece at a time, roll chicken in the dry mixture to coat. Return chicken to buttermilk marinade, then coat once more in dry mixture. Transfer chicken to a wire rack set above a rimmed baking sheet. Repeat with remaining chicken, then let stand 15 minutes. 3.In a large wok or cast iron skillet, heat 2 inches of oil to 375°F. Working in batches and turning occasionally, fry the chicken until exterior is deep golden-brown and the internal temperature registers 150°F on an instant-read thermometer, about 10 minutes. Oil temperature will drop when you add chicken, so adjust heat to maintain 350°F frying temperature during cooking. Transfer fried chicken to a paper towel–lined plate to absorb excess oil. After draining, transfer chicken to a clean wire rack set over a clean baking sheet. Let cool to room temperature; set frying oil aside.