Ole! Mexican Fried Chicken

• CHICKEN↗
• assorted pieces fresh chicken8 -10
• BRINE
• cups cold water8 cups
• tablespoons fine sea salt↗2 tablespoons
• fresh lime, cut into thin slices↗1
• SEASONING
• tablespoon lemon pepper1 tablespoon
• teaspoons fine sea salt↗2 1⁄2 teaspoons
• teaspoons chicken bouillon powder↗1 1⁄2 teaspoons
• teaspoons sweet paprika↗1 1⁄2 teaspoons
• teaspoons ground cumin↗1 1⁄2 teaspoons
• teaspoon ground black pepper↗1 teaspoon
• teaspoon ground coriander↗1 teaspoon
• teaspoon granulated sugar↗1 teaspoon
• teaspoon garlic powder↗3⁄4
• teaspoon onion powder↗3⁄4
• teaspoon cayenne pepper↗3⁄4
• teaspoon ground chipotle chile↗3⁄4
• teaspoon ground oregano↗1⁄8
• BREADING
• cups pre-sifted all-purpose flour1 1⁄3
• cup cornstarch↗1⁄2
• cup instant masa corn flour↗1⁄4
• EGGWASH
• beaten large eggs4
• DEEP-FRYING OIL
• canola oil↗

Step-by-step instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 9

   MAINTAIN frying oil temperature for remaining chicken; REPEAT the same cooking/steaming or warming procedures for the remaining chicken; SERVE.

10. 10

    SNAP your fingers and shout, "OLE!".