Creole Fried Chicken

Name: Creole Fried Chicken
Yield: makes 4 servings
Ingredients: 4 garlic cloves, minced; 1 small onion, sliced; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1/4 cup fresh orange juice; 1/4 cup fresh lime juice; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat; Corn, grapeseed, or other neutral oil for deep-frying

December 14, 2011

American fried chicken is almost always covered in batter or another dry coating. Elsewhere, however, chicken is often fried after a brief marinade in a sauce; the results are not as crunchy but really different and quite delicious. (Plus, fried chicken without batter keeps better.) If you want a supercrunchy fried chicken, see the previous recipe. The marinade for this Cuban version traditionally contains sour orange juice, but a mixture of orange and lime juice is a good substitute. Serve this with Arroz a la Mexicana (page 517)

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