Fiesta in Your Fryer: Easy & Crispy Mexican Fried Chicken
Are you tired of the same old fried chicken recipe? Do you crave a burst of flavor that will tantalize your taste buds and transport you to sunny Mexico? Look no further! This recipe for Easy Mexican Fried Chicken is your passport to a culinary adventure, offering a delightful twist on a classic comfort food.
This recipe is not only incredibly delicious but also surprisingly easy to make. Perfect for a weeknight dinner or a weekend fiesta, this Mexican-inspired fried chicken will become a new family favorite. We’re talking juicy, tender chicken coated in a crispy, golden-brown crust infused with vibrant Mexican spices. Get ready to ditch the bland and embrace the bold!
Why This Recipe Works
* **Flavor Explosion:** The secret lies in the blend of authentic Mexican spices. We’re talking chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, and a touch of cayenne for a little kick. This combination creates a complex and aromatic flavor profile that perfectly complements the chicken.
* **Crispy Coating:** The double-dredging technique, using a combination of flour, cornstarch, and spices, ensures a supremely crispy and flavorful crust. The cornstarch helps to create a lighter, more delicate crisp, while the flour provides structure and helps the spices adhere to the chicken.
* **Tender and Juicy Chicken:** Brining the chicken before frying guarantees that it remains incredibly moist and tender, even after being subjected to high heat. The brine also helps to season the chicken from the inside out, enhancing its overall flavor.
* **Easy to Make:** Despite its impressive flavor, this recipe is surprisingly simple to follow. With a few basic ingredients and straightforward instructions, you can have restaurant-quality Mexican fried chicken on your table in no time.
Ingredients You’ll Need
Before you start, gather all the necessary ingredients. This will make the cooking process much smoother and more enjoyable.
* **Chicken:** 2-3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, and wings are ideal).
* **Brine:**
* 4 cups water
* 1/4 cup kosher salt
* 1/4 cup sugar
* 2 cloves garlic, smashed
* 1 tablespoon chili powder
* 1 teaspoon cumin
* **Dry Dredge:**
* 2 cups all-purpose flour
* 1/2 cup cornstarch
* 2 tablespoons chili powder
* 1 tablespoon cumin
* 1 tablespoon smoked paprika
* 1 tablespoon dried oregano
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon cayenne pepper (optional, for extra heat)
* 2 teaspoons salt
* 1 teaspoon black pepper
* **Wet Dredge:**
* 2 large eggs
* 1/2 cup milk or buttermilk
* 1 tablespoon hot sauce (optional)
* **Frying Oil:** 4-6 cups vegetable oil, canola oil, or peanut oil (for frying).
Step-by-Step Instructions
Follow these detailed instructions to create the most delicious and authentic Mexican fried chicken you’ve ever tasted.
**Step 1: Brining the Chicken (Important!)**
1. In a large bowl or pot, combine the water, salt, sugar, smashed garlic, chili powder, and cumin. Stir until the salt and sugar are completely dissolved.
2. Add the chicken pieces to the brine, making sure they are fully submerged. If necessary, weigh them down with a plate or a smaller bowl.
3. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This step is crucial for ensuring juicy and flavorful chicken.
**Step 2: Preparing the Dredging Stations**
1. In a shallow dish or bowl, whisk together the flour, cornstarch, chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. This is your dry dredge.
2. In another shallow dish or bowl, whisk together the eggs, milk or buttermilk, and hot sauce (if using). This is your wet dredge.
**Step 3: Dredging the Chicken**
1. Remove the chicken from the brine and pat it completely dry with paper towels. This is essential for achieving a crispy crust. Excess moisture will create steam and prevent the chicken from browning properly.
2. Working with one piece of chicken at a time, dredge it thoroughly in the dry dredge, making sure to coat it completely on all sides. Press the flour mixture into the chicken to ensure it adheres well.
3. Dip the chicken into the wet dredge, allowing any excess to drip off.
4. Dredge the chicken again in the dry dredge, making sure to coat it completely. This double-dredging technique is what creates the extra crispy crust.
5. Place the dredged chicken on a wire rack while you prepare the remaining pieces. This allows the coating to set and prevents the chicken from becoming soggy.
**Step 4: Frying the Chicken**
1. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil, canola oil, or peanut oil over medium-high heat to 325-350°F (160-175°C). Use a deep-fry thermometer to monitor the temperature of the oil.
2. Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy chicken. Fry in batches if necessary.
3. Fry the chicken for 6-8 minutes on each side, or until it is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
4. Remove the chicken from the oil and place it on a wire rack lined with paper towels to drain off any excess oil.
**Step 5: Serving and Enjoying**
1. Let the chicken cool slightly before serving. This will allow the crust to crisp up even further.
2. Serve the Mexican fried chicken hot and enjoy!
Tips for Perfect Mexican Fried Chicken
* **Don’t Skip the Brine:** Brining is essential for juicy and flavorful chicken. Don’t be tempted to skip this step! It truly makes a difference.
* **Pat the Chicken Dry:** Make sure to pat the chicken completely dry after brining. Excess moisture will prevent the coating from sticking and result in soggy chicken.
* **Double Dredge:** The double-dredging technique is key to achieving a crispy crust. Don’t skip this step!
* **Maintain the Oil Temperature:** Maintaining the correct oil temperature is crucial for crispy, evenly cooked chicken. Use a deep-fry thermometer to monitor the temperature and adjust the heat as needed.
* **Don’t Overcrowd the Pot:** Overcrowding the pot will lower the oil temperature and result in greasy chicken. Fry in batches if necessary.
* **Use a Wire Rack:** Place the fried chicken on a wire rack to drain off any excess oil. This will help to keep the crust crispy.
* **Let it Rest:** Allow the chicken to rest for a few minutes before serving. This will allow the juices to redistribute and result in more tender and flavorful chicken.
Variations and Additions
* **Spicier Chicken:** Add more cayenne pepper to the dry dredge for a spicier kick. You can also add a pinch of chili flakes.
* **Sweet and Spicy Chicken:** Add a tablespoon of brown sugar to the dry dredge for a touch of sweetness.
* **Herbaceous Chicken:** Add some chopped fresh cilantro or parsley to the dry dredge for a fresh, herbaceous flavor.
* **Citrus Chicken:** Add the zest of one lime or orange to the dry dredge for a bright, citrusy flavor.
* **Mexican Street Corn Chicken:** Serve the fried chicken with a side of Mexican street corn (elote) for a complete and authentic meal.
* **Chicken Tacos:** Shred the fried chicken and use it as a filling for tacos. Top with your favorite taco toppings, such as salsa, guacamole, and sour cream.
* **Chicken Salad:** Dice the fried chicken and add it to a salad for a flavorful and satisfying meal.
Serving Suggestions
This Mexican fried chicken is incredibly versatile and can be served in a variety of ways.
* **As a Main Course:** Serve the chicken with your favorite side dishes, such as mashed potatoes, coleslaw, corn on the cob, or rice and beans.
* **As an Appetizer:** Cut the chicken into smaller pieces and serve it as an appetizer with your favorite dipping sauces, such as ranch dressing, barbecue sauce, or hot sauce.
* **In Sandwiches:** Use the fried chicken as a filling for sandwiches or sliders. Top with your favorite toppings, such as lettuce, tomato, and mayonnaise.
* **On Salads:** Add the fried chicken to a salad for a flavorful and satisfying meal.
Make Ahead Instructions
* **Brining:** You can brine the chicken up to 24 hours in advance.
* **Dredging:** You can dredge the chicken up to 2 hours in advance. Place the dredged chicken on a wire rack in the refrigerator until ready to fry.
* **Frying:** For best results, fry the chicken just before serving. However, you can fry the chicken a few hours in advance and reheat it in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Storage Instructions
* **Refrigerator:** Store leftover fried chicken in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Freeze leftover fried chicken in an airtight container for up to 2-3 months. Reheat in the oven at 350°F (175°C) until heated through.
Equipment You’ll Need
* Large bowl or pot for brining
* Shallow dishes or bowls for dredging
* Large, heavy-bottomed pot or Dutch oven for frying
* Deep-fry thermometer
* Wire rack
* Paper towels
Nutritional Information (Approximate)
* Calories: 400-600 per serving (depending on portion size and ingredients)
* Fat: 25-40g
* Protein: 30-40g
* Carbohydrates: 20-30g
This information is an estimate only and may vary depending on the specific ingredients and cooking methods used.
Conclusion
This Easy Mexican Fried Chicken recipe is a game-changer. It’s a flavorful, crispy, and surprisingly easy way to elevate your fried chicken game. With its vibrant blend of Mexican spices and the double-dredging technique, this recipe is sure to impress your family and friends. So, ditch the boring fried chicken and embrace the fiesta! Your taste buds will thank you.
Enjoy this delicious and easy Mexican Fried Chicken recipe! Don’t forget to share your creations and variations in the comments below. Happy cooking!